Turkey Chili with Black Beans

Ideal for 4- or 5-quart pot

1 lb. uncooked ground turkey breast
1 lg. onion, finely chopped
1 green bell pepper, chopped
14 oz. can of fat-free chicken broth
2 tsp. chili powder
1/2 tsp. ground all-spice
1/4 tsp. ground cinnamon
1/4 tsp. ground paprika
15 oz. can black beans, rinsed and drained
14 oz. can tomato puree
2 tsp. cider vinegar

Serves 5, 280 calories per serving



If you're like me, Monday is the new Friday, and weekends haven't meant anything (other than sleeping in even later or maybe taking a road trip) for years. After a long week, which usually involves going out once or twice during, I often want to stay in on Fridays and watch movies. Last night Kate had the same idea. My boyfriend breakdances on Fridays until 9, so I promised them both chili and a movie after.

This experiment taught me that slow-cooking still involves elements of cooking. As in, I can't figure I'll start at 5 and have the chili ready at 9 (4 to 5 hours cook time)--not when you have to brown the meat first and chop up the vegetables. Because of these unforseen complications, my chili was an hour late, ready to eat at 10 p.m. I forgot the cinnamon, but the great taste of it really surprised me. I'm an extremely picky eater, with texture issues, and would usually not use this recipe because it has vinegar and is full of onions. I realize now how much I have to learn. You can't taste the vinegar, and the onions cooked to all taste (good) and no crunch (also good). Duh, right? But not for me, which is why I'm keepng this blog. It's a brand new world!



We enjoyed the chili with a little shredded cheddar on top, some Hefeweizen, and a viewing of Showgirls (unfortunately minus the new-edition commentary).



They got seconds. Aww, yeeah.