No. 1 : Quick Recipe

Flavorful Black Bean and Turkey Chili

  • 1 LB Ground Turkey, Extra Lean
  • 2 TB Olive Oil, divided
  • 1 Cup Onion, Coarsely Chopped
  • 1 Red Pepper, Coarsely Chopped
  • 2 Cloves Garlic, Minced
  • 1 TB Chili Powder
  • 1 ½ Tsp Ground Cumin
  • 1 ½ Tsp Ground *Coriander
  • ½ Tsp Dried Oregano
  • ¼ Tsp Red Pepper Flakes
  • ¼ Tsp Ground Cinnamon
  • 1 Can (15 ounces) Rotel Tomatoes and Chilies, Undrained
  • 1 Can (15 ounces) Black Beans, Rinsed and Well Drained
  • ½ Cup Shredded Cheddar Cheese
  • ¼ Cup Nonfat Plain Greek Yogurt
  • ¼ Cup Chopped Fresh *Cilantro

Step One

Spray or brush a skillet with 1 TB olive oil. Over medium-high heat, sauté the ground turkey until no longer pink. Remove from the skillet and set aside.

Step Two

Add the remaining olive oil to the pan and sauté the onion and red pepper until wilted and soft. Add the garlic, and cook and stir for another minute. Then add the chili powder, cumin, coriander, oregano, red pepper flakes and cinnamon. Cook mixture until the spices get fragrant or about 2-3 minutes.

Step Three

Stir in tomatoes, beans and cooked ground turkey and bring to a boil, reduce heat and simmer uncovered for 30 minutes.
Serve garnished with Cheddar cheese, yogurt and cilantro and serve over brown rice or quinoa if desired.

No. 2 : Kitchen SCOOP

Although Coriander the spice and Cilantro the herb, both come from the same plant, they taste very different. Coriander has a light lemony taste, while Cilantro tastes “soapy” or “grassy” to many people. (If you are not a Cilantro fan, try substituting Parsley in this recipe.)


*Have you ever seen a bunch of cilantro in the international market with the roots still attached? That’s because the roots and stems are so flavorful – some Asian cuisines don’t even use the leaves. You don’t have to pull the leaves off before chopping. Make a package of the herb by folding it in on itself and chop right through it. See how to do it here:

Chopping Herbs

No. 4 : Wine FIND of the Week

Rioja Spain
About $15

Rioja is a magical pairing with a bowl of this spicy-not-hot chili. Full of berries and cherries flavor in the glass with just a hint of licorice or anise, its a bottle to return to often. Big scores from the wine gurus and with a list price of $30, I scored when buying it at Costco for $15! I’ll keep a couple of these bottles around for the hearty stews and soups of the winter, any dish that needs a pop of dark fruit to liven it up!

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