Turkey and Black Bean Chili
This recipe is one of a few that everyone in our house will eat (and it's not even white). It's delicious and ready in about twenty minutes. I like to serve it with homemade corn bread from Fanny Farmer cookbook.
1# ground turkey
1 t vegetable oil
1 green pepper, chopped
1/2 jalapeno, seeded and chopped
1/2 onion, chopped
3 garlic cloves, pressed
1 T chili powder
2 t oregano
1 t cumin
1/4 t cayenne (optional)
1 can diced tomatoes (or half a box, if you're avoiding the BPA in cans)
2 - 15 oz cans black beans, rinsed
1 c frozen corn (optional)
Cook turkey until browned or no longer pink in large saucepan. Set aside and rinse out pan. Saute onions, garlic, and peppers in oil until softened. Add spices and cook a few minutes. Add tomatoes, turkey and beans (and corn if using). Simmer five minutes (or until ready to serve).
Curried-Coconut Lentils
adpated from Mark Bittman's How to Cook Everything Vegetarian
1 T vegetable oil
1/2 onion, chopped
3 garlic cloves, pressed
1 T grated, fresh ginger
1 t turmeric
1 T curry powder
1 can (or 1/2 box) chopped tomatoes
1/4 c shredded coconut (unsweetened, large shred is the best)
1 c lentils
2-4 c vegetable stock
1-2 c coconut milk
In a large saucepan, saute onion, garlic, ginger with oil for 10+ minutes on low. Turn up to medium-high and add turmeric and curry powder; cook for a few minutes. Stir in tomatoes, coconut, lentils, stock and coconut milk. Simmer on medium-low for 30-40 minutes or until lentils are tender, adding more liquid if needed. (Freezes well!)
