It’s  just Mom and me this year celebrating Mother’s Day together. My children are all off in their own worlds, which is just fine with me. One by one they called me on the phone, and now, I am making brunch for my mom. 

I am thrilled to be getting her all to myself. After all, since she has two other daughters and 13 grandchildren to worry about, it’s an honor to be able to get her full attention. Mom, who’s ever practical and knows that I’m on a strict budget, instructs me to make a simple meal. Even a vegetarian one will be fine, she says.

What should it be ? Quiche, soup or a wonderful salad? I wanted the meal to be comforting and something she can also freeze for later.

Still not sure what to make, I needed some fresh vegetables and fast. I knew I would base my menu around what I found on the stands of an organic market. On my way to a live remote radio broadcast of my radio program – The Real Deal on WURD 900 AM - I came across an organic farmer’s market, and bought some wonderful tomatoes and fresh basil. I already had organic ground turkey (so we”ll compromise on the vegetarian part) and plenty of black beans, carrots and pot herbs.  So I’m making chili.

Be sure to tune in to my show on Monday, May 9 from 10-11 a.m. and catch We Are Black Women owner Sherry Howard in a live stream as she talks about the WABW Tech Camp coming up on May 21.

Sunshine Chili

Ingredients

1 pound ground turkey

1 large onion

1/2 pound mushrooms

5 pounds ripe tomatoes

2 large can black beans

1 bag baby carrots

1/4  cup virgin olive oil

2  teaspoons sea salt

1/4 cup fresh chopped basil

1 tablespoon pot herbs

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon fresh oregano

1/2 teaspoon cayenne pepper

3 tablespoons honey

1 tablespoon spicy mustard

Directions

Bring two gallons of water to a rapid boil in a very large pot. Add tomatoes and cover.

Remove tomatoes from pot when skin splits and allow to cool before skinning. Empty all but two cups of water.

Saute ground turkey in half of the olive oil and set aside covered  in a separate container.

In the same pan,  saute onions and mushrooms, lower heat and cover.

Once tomatoes have been skinned, remove the core and put them back in the pot  with water and mash with a fork.

Add all of the ingredients to this pot and simmer on low for 45 minute, stirring occasionally. Serve over rice.

No related posts.