Yummy Yummy Yum!
Okay, so I admit it. I’m the quintessential midwest girl when it comes to food: I adore comfort food. When the leaves start to turn and the temperatures begin to drop, I find myself turning to my cookbook for my favorite soups & stews. Just made this one last night and it was delicious. Here’s the recipe:
Ground Turkey and Black-Bean Chili
1 tablespoon olive oil
2 cups finely chopped red bell pepper
1 cup chopped onion
1/2 cup finely chopped carrot
2 large garlic cloves, minced
4 teaspoons chili powder
2 teaspoons ground cumin
1 pound ground turkey breast
1 15 oz can black beans, rinsed and drained
3 cups chicken broth
1 tablespoon tomato paste
Heat oil in heavy large saucepan or Dutch oven over medium-low heat. Add bell pepper, onion, carrot and garlic; saute until tender, about 12 minutes. Add chili powder and cumin; stir to blend. Increase heat to medium-high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 minutes. Add beans, broth and tomato paste and bring to boil. Reduce heat and simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper.