Recipe provided by Janet Burgess, Owner, 4littleCOOKS Cooking School for Kids, www.4littlecooks.com and author of CHOP, COOK, MUNCH! Cookbook for children ages 5-13.
2 cans (about 15 oz. each) black beans
1 large onion
1 clove garlic
1 pound ground turkey meat
2 tablespoons chili powder
1 large can (about 28 ounces) whole tomatoes
1 small can (about 4 ounces) diced green chilies
1 package (10 ounces) frozen corn kernels
¼ cup chopped cilantro
Place beans in a colander and rinse under water until water runs clear.
Chop onion into small pieces, place in pan. Squeeze garlic thru a garlic press into pan, or chop into small pieces. Place pan on burner and crumble in turkey. Cook over medium-high heat, stirring occasionally with a wooden spoon, for about 5 minutes, until turkey is no longer pink.
Add chili powder, tomatoes (break them up with a wooden spoon) and their liquid, chilies, corn and beans to pan. Reduce heat to medium-low and simmer, uncovered for 15 minutes.
Sprinkle chopped cilantro on top and serve in bowls.
For a change, try replacing the black beans in this recipe with red or white kidney beans or a combination of both.