What’s Cooking Sunday: Black Bean & Turkey Chili With Golden Raisin & Rosemary Muffins

What’s more iconic to serve on Superbowl Sunday than chili and cornbread? Well, I’ve got a lean, yet delicious, version of chili here using black beans and ground turkey. You can go with the usual cornbread on the side, but how about trying some Golden Raisin and Rosemary Muffins instead? They are light, savory, and slightly sweet at the same time.

Black Bean, Turkey, & Corn Chili
Serves 6

1 T vegetable oil
1 lb ground turkey
1 large onion, chopped
1 T ground cumin
2 tsp dried oregano
1 tsp paprika
1 tsp cayenne pepper
½ tsp ground black pepper
2¼ tsp garlic powder
1 ¾ C chicken broth
1 C chunky salsa
1 T sugar
1 (15 oz) can black beans, rinsed and drained
1 (16 oz) can whole kernel corn, drained

Heat the oil in a 4-quart saucepan over med-high heat. Add the turkey, onion, and spices. Cook until turkey is well browned, stirring frequently to break up the meat.

Stir in the broth, salsa, sugar, beans and corn . Heat to a boil, then reduce heat to low.

Cover and cook for 30 minutes, stirring occasionally.

Golden Raisin and Rosemary Muffins
Makes 12 muffins

1¾ C all purpose flour
¼ C sugar
1 T baking powder
¾ tsp salt
¾ C skim milk
¾ C golden raisins
2-3 tsp fresh rosemary leaves, chopped
1/3 C cooking oil
1 egg, lightly beaten

In small saucepan, heat milk, raisins and rosemary at a simmer for 2 minutes. (It will look curdled, but this is OK.) Add cooking oil and cool slightly. Add in beaten egg.

In large mixing bowl combine flour, sugar, salt, and baking powder. Add milk and raisin mixture all at once to flour mixture. Stir until just moistened.

Divide evenly in greased muffin tin. Bake at 400 degrees for 20-25 minutes until golden. Remove from pan, and serve warm.