I left work around 4 for a massage appt. at 5. My legs were still so sore today, so a good massage was in order. I feel much better! Coming home, I was very productive and tidied up, did the dishes, organized my banking and made cornbread.
My first time making it, I used Mark Bittman’s recipe – the Classic Cornbread version. I wasn’t sure how it would turn out, but I was really pleased for my first attempt.
Turkey Black Bean Chili
Canadian Living, September 2008
2 tbsp vegetable oil
1 lb ground turkey or chicken
1 onion, chopped
2 cloves garlic, minced
2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
2 tbsp tomato paste
1 can (28oz/796mL) diced tomatoes
1 can (19oz/540mL) black beans, drained and rinsed
1 small zucchini, cubed
1/2 c corn kernels
3 tbsp chili powder
1/4 c minced fresh parsley
In large saucepan, heat 1 tbsp of the oil over medium-high heat; saute turkey, breaking up, until no longer pink, about 8 minutes. Drain off fat; transfer turkey to bowl.
In same saucepan, heat remaining oil over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 3 minutes. Stir in tomato paste; cook for 1 minute.
Return turkey to pan. Add tomatoes, black beans, zucchini, corn and chili powder; bring to boil. Reduce heat and simmer for 30 minutes. Stir in parsley. Serve garnished with sour cream and jalapeno pepper (if using).
Makes 4 to 6 servings.
Very tasty! Graham gave me his zucchini, but didn’t seem to mind it as a whole.
I have my legs on the hot water bottle again and am settled in to write some emails and watch Dancing with the Stars the results show. Night!