Hi, Wayne.

I'm Janene Pence in your Fairfax Monday evening meeting; I promised to send this recipe to you several months ago -- now I'm finally getting around to it!  Prep time is an easy 10 minutes; cooking time is another 10 minutes. 

Recipe says "serves 4-6"; I say, "serves 4."  This recipe really tastes and looks nothing like chili; a better name would be simply Brazilian Black Beans.  But it is tasty -- even my husband likes it!

Brazilian Black Bean Chili

1 Tbsp olive oil
2 cloves garlic, minced
2 15-ounce cans black beans, rinsed and drained
1 14-1/2-ounce can stewed tomatoes, undrained
1 can of mandarin orange segments, drained
1 tsp cinnamon sugar
1/2 tsp cumin
1/2 tsp dried oregano, crushed
1/2 tsp dried thyme, crushed
1/2 lb. deli smoked turkey, cut into bite-size pieces
1/4 Cup coarsely chopped fresh cilantro

In a large saucepan, heat oil on medium-high heat until hot.  Add garlic;
cook and stir 1 minute.
Stir in beans, tomatoes, oranges, and seasonings.  Bring to boil.  Reduce
heat and simmer 1 minute.
Stir in turkey; continue cooking 1 minute to heat through.
Top with cilantro.

5 points for 1/4 of recipe:  13 g fiber, 340 calories, 5 g fat
(Please check sodium content if you need to watch your salt)