Minoo made a Turkey Black Bean Chili in the South Arm Community Kitchen. I had blogged about 3 other chili recipes here:

• Chili Con Carne
• Beef Chili
• Chili in Indian Sauce

Chili is a very versatile dish. You can serve it on it’s own or serve it with bread, noodles or rice. It’s an almost complete meal by itself as it has protein from the meat and beans, and fiber and vitamins from all the vegetables in it.

You can double the recipe to freeze the leftovers in single portion containers or ziplock bags for days that you dont feel like cooking. Defrost it in the refrigerator overnight and reheat on low heat on the stove.

Ingredients

• 2 tablespoons vegetable oil
• 1 lb ground turkey or chicken
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon cumin powder
• 2 tablespoons tomato paste
• 1 can (28oz/796ml) diced tomatoes
• 1 can (19oz/540ml) black beans, drained and rinsed
• 1 small zucchini, cubed
• 1/2 cup corn kernels
• 3 tablespoons chili powder
• 1/4 cup minced fresh coriander or parsley
• sour cream and sliced jalapeno peppers (optional)

This recipe is adapted from Canadian Living.

Instructions

Rinse the beans well. You may use dry beans which you have to soak it overnight and cook it for hours.

In a large saucepan, heat 1 tablespoon oil over medium high heat; saute the turkey, breaking up big chunks, until no longer pink, about 8 minutes. Drain off fat; transfer turkey to a bowl.

In the same saucepan, heat remaining oil over medium heat; cook onion until soft. Add garlic.

Stir in oregano, cumin, chili powder and tomato paste and cook for 1 minute.

Return turkey to pan.

Add tomatoes, black beans and zucchini. Bring to a boil.

Add some water if the chili is too thick. Once it comes to a boil, lower heat and simmer for 30 minutes.

Season with salt and pepper. Add the chopped jalapeno (optional).

Add the corn and cook for another 1 minute until the corn is heat through.

Stir in coriander. Garnish with sour cream and extra jalapeno peppers (if using). This recipe makes 4 to 6 servings.