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Turkey-Black Bean Chili

    Turkey-Black Bean Chili

    Black beans, the beans of choice in Caribbean cooking, also make a fine chili. Recipe adapted from BH&G Soups & Stews edition
    1 medium onion, chopped
    1 tablespoon cooking oil
    4 teaspoons chili powder
    2 teaspoons ground cumin
    1 teaspoon bottled minced garlic (2 cloves)
    1 teaspoon anise seeds, crushed
    1 bay leaf
    1/2 teaspoon ground coriander
    8 ounces uncooked ground turkey
    1 (15-ounce) can black beans, rinsed and drained
    1 (14 1/2 -ounce) can diced tomatoes, undrained
    1 (14-ounce) can chicken broth
    1 medium red sweet pepper, chopped
    1 fresh jalapeno chile pepper, seeded and finely chopped
    1/4 teaspoon salt
    1/4 teaspoon cayenne pepper
    2 tablespoons snipped fresh cilantro
    Shredded Monterey Jack cheese (optional)
    Thinly sliced green onions (optional)
    In a 4-quart Dutch oven, cook onion in hot oil over medium heat until tender. Stir in chili powder, cumin, garlic, anise seeds, bay leaf, and coriander. Cook and stir for 1 minute.
    Stir in ground turkey; cook for 5 to 7 minutes or until brown.
    Add black beans, undrained tomatoes, chicken broth, sweet pepper, jalapeno pepper, salt, and cayenne pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Stir in cilantro. If desired, serve with shredded cheese and/or sliced green onion.

    Makes 4 main-dish servings.
    Per serving: 252 calories; 10 g fat (2 g saturated fat; 36 percent calories from fat); 26 g carbohydrates; 35 mg cholesterol; 1,085 mg sodium; 21 g protein; 8 g fiber.
    .

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