Ingredients:

2 tsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
12 oz. ground chicken (I use ground turkey)
1 sweet red pepper, chopped
½ cup chopped celery
4 tsp. (approx.) chili powder
1 tsp. ground cumin
¾ tsp. salt
½ tsp. dried oregano
Pinch each hot pepper flakes and pepper
1 can (28 oz.) tomatoes (I used diced)
2 cups cooked black turtle beans
2 cup corn kernels
¼ cup chopped fresh parsley (nice if you have, not necessary if you don’t)

Directions:

In a large heavy saucepan, heat oil over medium-high heat; cook onion and garlic for about three minutes or until softened. Stir in chicken/turkey; cook, stirring occasionally, for three to five minutes or until no longer pink.

Stir in red pepper, celery, chili powder, cumin, salt, oregano, hot pepper flakes and pepper, adding up to 2 tsp. more chili powder if desired; cook, stirring, for one minute

Stir in tomatoes, breaking up with spoon; stir in beans and bring to boil; reduce heat, cover and simmer for 20 minutes. Add corn, simmer uncovered for ten minutes or until thickened. stir in parsley. Makes 4 servings.

Notes:

Sourdough bread, or toasted whole wheat rolls are good with this.

Excellent source of fibre.

Tip: I often substitute one envelope of chili mix for the spices.

This is excellent in the slow cooker. Freezes well.

I often add extra green peppers, and yellow peppers, too; it’s very colourful.

Marilyn Matte
October 28, 2002

Canadian Living’s Best Light Cooking, page 13

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