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.