Halloween, Baseball and Turkey and Black Bean Chili

by Sarah on November 2, 2010

WTF!  Game 5 of the World Series is Halloween night?  I figured I better make dinner early so I wouldn’t be cooking during the game, or when little trick-or-treaters were ringing my doorbell.

Here are most of the ingredients…..I added some other ones later too.

Saute the onion, garlic and jalapeno in oil until soft.  Add all the dry spices and let cook for about 3 minutes.

Add the turkey and cook through.

Add two big cans of diced tomatoes.

A can of tomato paste.

3 cans of drained black beans.  I also added the chopped up green and red peppers, I just forgot to show you that part.

I also added 2 cups of water and 2 chicken boullion cubes.  You could use regular chicken stock too, I just didn’t have any.  Bring up to a boil and then lower the heat to low, cover and let cook an hour or so, stirring occasionally.  Remove the lid and continue to cook until it’s thickened slightly and reduced a bit.  Taste for seasoning!

Serve with a dollop of sour cream and some cilantro or parsley if you like it.

I crumpled up a corn muffin and stuck that in there too.  It tasted yummy.

A perfect recipe for watching the Series!

Oh yeah!  Except it’s over!

Congrats to the Giants and Giants fans!

(Go A’s)

Halloween, Baseball and Turkey and Black Bean Chili

Ingredients

  • 2 small or 1 large onion, chopped
  • 2 large cloves garlic, minced
  • 1 jalapeno, minced
  • 1/4 cup chili powder
  • 1/2 tsp cayenne pepper
  • 1 Tbsp cumin
  • 1 Tbsp oregano
  • 2 lbs ground turkey
  • 2- 15 oz cans diced tomatoes
  • 1 small can tomato paste
  • 2 cups water + 2 boullion cubes, or 2 cups chicken stock
  • 1 green and 1 red bell pepper, chopped
  • 3 cans black beans, drained
  • 1-2 Tbsp brown sugar (optional)
  • salt

Instructions

  • Saute the onion, jalapeno and garlic in about 3 Tbsp oil in a Dutch oven over medium heat. Add all of the dry spices and stir. Let cook with the onions for about 3 minutes. Add the ground turkey, break up with a spoon and let cook until the turkey is no longer pink.
  • Add the tomatoes, tomato paste and chicken stock. Bring to a boil and immediately lower the heat to low. Cover and let cook for about an hour. Remove the lid and let cook another 1/2 hour. Season with salt and brown sugar, if desired.
  • Serve with a dollop of sour cream and cilantro or parsley. This recipe make enough to fill my 7-quart Le Creuset.
http://www.undercovercaterer.com/2010/11/turkey-and-black-bean-chili-recipe/


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