Dinner in 45 Minutes

Summer Turkey and Black Bean Chili

4 servings

This full-flavored light chili makes a great alternative to grilled food on a hot night. It can be made a day in advance, in the cool of the morning, or put together right before serving.

Ground turkey breast is now available in most supermarkets. It's the secret to success here. Unlike ground beef or even dark-meat turkey, it doesn't need long cooking to make it tender and bring out its flavor. If ground turkey breast isn't available, ground chicken may be substituted. To grind your own, cut boneless turkey or chicken breast into cubes and pulse in a food processor just until chopped.

Serve with white rice mixed with chopped cilantro.

3 to 4 tablespoons olive oil

1 medium onion, finely chopped (about 11/2 cups )

11/3 pounds (1 package) ground turkey breast

One 4-ounce can green chili peppers, drained and chopped

One 15.5-ounce can black beans, drained and rinsed

1/2 teaspoon cumin

1/2 teaspoon chili powder


Freshly ground pepper

21/2 cups low-sodium chicken broth

In a 4-quart pot over medium heat, heat 1 tablespoon of the oil. Add the onion and cook until it is soft and translucent, 5 to 6 minutes. Transfer the cooked onion to a plate and set aside. Return the pot to the stove.

In the same pot over medium-high heat, heat 2 tablespoons of the oil. Add the ground turkey and cook, using a spatula to break up the meat until it loses its raw look, 8 to 10 minutes. If the pan seems dry, add an additional tablespoon of oil. Add the cooked onion, chopped chili peppers, black beans, cumin, chili powder, and salt and pepper to taste, stirring to combine well, and then the chicken broth. After the chili starts bubbling, reduce the heat to maintain a slow simmer and cook, 20 to 25 minutes.

Per serving: 414 calories, 33 g protein, 20 g carbohydrates, 24 g fat, 120 mg cholesterol, 5 g saturated fat, 809 mg sodium, 6 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions to food@washpost.com

-- Stephanie Witt Sedgwick

SHOPPING CART | Show the Colors

There's no need to resort to paper-plate stars and stripes to set a patriotic table. Pull together these red, white and blue items, which can serve you year-round. From left to right:

* Pour big: Sun Country four-quart pitcher comes with six 18-ounce nondisposable cups, also available in red and white; $8.49 on sale, at Hecht's stores, www.hechts.com.

* Picnic-worthy: The 3-in-1 Berry Bowl with lid and removable strainer insert by Hutzler, $5.99, at some Harris Teeter stores.

* Something cute to keep 'em cold: Just fill this bright red retro metal tub with ice and add bottles or cans. $24.99 at World Market stores; www.worldmarket/index.htm.

* Berry popular: Wyman's Wild Blueberry Juice, 32-ounce carton, $3.89, at Rodman's stores in Northwest Washington and Rockville.

* It's a measuring cup; no, it's a pitcher; no, it's a spillproof container: Handy for transporting dressing or sauces that need to be shaken before serving; $3.48 on sale in blue, red or green at World Market stores.

* Kid-friendly: Sun Country keep-cold, spillproof mugs with straws, $1.49 each on sale, at Hecht's stores.


THURSDAY-MONDAY: Cooking demonstrations featuring local and visiting celebrity chefs at the Smithsonian Folklife Festival. For more information, go to www.folklife.si.edu/festival/2005/schedule/food/june23.html and click on "Food Culture USA" at upper left or visit www.washington.org/summerfreedom/foodcultureusa.htm#.

WEDNESDAY: Champagne tasting dinner at Aquarelle. Sponsored by the French International Culinary Society. $140 includes tax and tip. 7 p.m. Watergate Hotel, 2650 Virginia Ave. NW. Call 202-550-8991 or see www.FICSevents.com.

THURSDAY: Slow Food at the Smithsonian -- Join chef Nora Pouillon at Restaurant Nora to celebrate local and seasonal foods. Sponsored by Slow Food USA. $75 for non members. 7 p.m. 2132 Florida Ave. NW. Call 718-260-8000 or 202-462-5143; or see www.slowfoodusa.org/events.

SATURDAY: Dinner, discussion and book signing with "Indian Home Cooking" author Suvir Saran and Ashok Bajaj of the Bombay Club at the restaurant. $90 includes wine pairing and cookbook, excludes tax and tip. 7 p.m. 815 Connecticut Ave. NW. Call 202-659-3727.

SATURDAY-MONDAY: Summer open house at Afton Mountain Vineyards with food and wine tastings. Free admission Saturday and Sunday; $7 admission on Monday, includes musical entertainment. 10 a.m.-6 p.m. all days. 234 Vineyard Lane, Afton, Va. Call 540-456-8667.

TUESDAY: Dinner, discussion and book signing with "Church Ladies' Celestial Suppers & Sensible Advice" author Brenda Rhodes Miller at Georgia Brown's. $80 includes wine pairings, excludes tax and tip. 7 p.m. 950 15th St. NW. Call 202-393-4499 or see www.gbrowns.com.


JULY 6: Baysox Mexican Beer dinner at Diamond View Restaurant. $40 includes tax, tip, unlimited beer and a ticket to watch the Baysox take on the Harrisburg Senators. 6 p.m. Prince George's Stadium, 4101 Northeast Crain Hwy., Bowie. Call 301-464-4884.

PLEASE NOTE: For possible inclusion, send notices to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington D.C. 20071 or food@washpost.com. Submissions must be received at least 14 days before publication date.