At Last

At last I am feeling better and I was able to make Turkey Black Bean Chili for dinner, although Neil's dad was coming over for dinner I had to tone it down a little. Lately I have been having a few challenges in the kitchen, my sister recently moved to Calgary we have been spending a lot of time together to get to the point she is allergic to milk therefore, I have to think a little harder when and what I cook. Along with the chili I also made vegan cornbread, for me it is easier to search for vegan recipes to accommodate her than it is to try to modify recipes. The chili turned out divine just what I have been craving, so easy to make:
1 lb of ground Turkey
1 lg onion
cook until onion is soft and turkey is cooked
add one jar of your favorite salsa
1 cup of water (depending how watery this mixture is)
5-6 fresh tomatoes
1 cup of black beans drained
1 cup of corn drained
a whole lot of chili powder
1 T of lime juice
Tabasco Sauce or hot sauce
Salt and pepper to taste.
Bring to a boil and simmer for 25-60 minutes

The vegan cornbread turned out excellent I will share my recipe because I do believe it tasted just as good a regular cornbread and it goes so well with chili.
1¼ C. all purp flour 1¼ C Corn meal
2 teaspoons Baking powder
2 TBSP of maple syrup 1½ C. soy milk
2 TBSP Olive oil
Directions:Preheat oven to 400 F.
Grease muffin cups or a square pan. Put dry ingredients in one bowl, and mix them. Put oil and milk together, and add to dry... stir just until moist. Bake for 20-25 minutes.
Here's to the start of a long winter!