Me: Cooking makes me so nervous, I need to keep practicing.
Husband: Cooking isn’t hard, you just need to keep at it.
Me: I love my mom’s cooking; I want my kids to think I’m a good cook.
Husband: They will. All kids love their mother’s cooking.
Me: How do you know?
Husband: Because in high school I had a friend who loved his mothers cooking.
Husband: …then I ate at their house. Worst food imaginable. So like I said, everyone thinks their mothers' cooking is amazing.
Me: Thanks for the vote of confidence.
So, many of you know I’m working on my cooking skills and I am always interested in new (easy) things to make. I found a recipe for Black Bean Chili online and made it for dinner last night – it was GREAT. It was thick and full of flavor – perfect for a fall evening or tailgate party!
I served it with Fritos but you could class it up a bit and serve topped with cilantro and a side of whole wheat toasted pita.
It makes a LOT so after dishing out leftovers for lunches I froze the rest. Husband had two bowls and tried to eat half of mine!
DISCLAIMER: In our house, black beans and ground turkey make for a gas-tastic night. Serve with a side of gas-X
Fantastic Black Bean Chili
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 can or frozen corn
Sprinkle of cumin to ground turkey
1 (28 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar
1 small can of green chilies (optional)
- Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent.
- Add turkey and sprinkle with cumin, stirring, until meat is brown.
- Stir in beans, corn, tomatoes, chili powder, oregano, basil and vinegar.
- Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.