Anybody have one of those? It’s nothing special. It’s probably never been reviewed by anyone. But it’s the gift that keeps on giving. Mine is America’s Favorite Brand Name Light Cooking. Copyright 1998; I probably found it on a sale rack at Borders about 10 years ago.
My mom has always said that if you get one good recipe out of a cookbook, it’s a success. This one has done way better. I’ve gotten at least 4 recipes out of it, and it’s still going strong. I just found a new one tonight, and it’s a winner. Amazingly, I tried even though there wasn’t a PICTURE! Anyway, I’ll share it with you here. But also, let us know—do you have that go-to cookbook that helps get dinner made?
Turkey Chili with Black Beans
1 pound ground turkey breast
1 can (about 14-ounces) fat-free reduced-sodium chicken broth
1 large onion, finely chopped (I backed off on the onion a bit)
1 green bell pepper, seeded and diced (I went with red this time)
2 teaspoons chili powder
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) crushed tomatoes in tomato purée, undrained
2 teaspoons cider vinegar
[I also added a 10-oz bag of frozen corn. This is crazy, because I usually follow recipes to a T.]
Heat large nonstick skillet over high heat. Add turkey, chicken broth, onion and bell pepper. Cook and stir, breaking up turkey. Cook until turkey is no longer pink.
Add chili powder, all spice, cinnamon and paprika. Reduce heat to medium-low, simmer 10 minutes. Add black beans, tomatoes and vinegar [and corn if you’re going there]; bring to a boil.
Reduce heat to low; simmer 20 to 25 minutes or until thickened to desired consistency.
Makes 4 servings.
Total fat: 2 g
Cholesterol: 75 mg
Sodium: 873 mg
(Disclaimer: not sure how the addition of corn affects these stats.)
Originally published on the now-defunct 3 Shrinking Ladies blog.