Food Storage Simplified

If there’s one thing to know about Shirley J Products, it’s that they are completely universal! Shirley J products are not only easy and affordable but you can actually use them everyday in a variety of ways. Right now, we are in the process of judging our first-ever recipe contest for our Home Chefs. Each Home Chef was given the opportunity to create or adapt a recipe using our number one selling product: the Shirley J Signature Cream Sauce Base.

We have seen some wonderful recipes: new takes on old classics, original recipes and more. We can’t wait to announce our winner next week! In the meantime, we’ll share a recipe using the universal cream sauce base.

Here’s the story. A few months back they found a wonderful turkey chili recipe out of Shape Magazine. It’s called Firehouse Turkey Chili. An owner’s wife had tried it and thought that with a few adjustments, it would taste just like her favorite black bean chili at the Deer Valley resort. She basically swapped the kidney beans for black beans and added Shirley J’s Universal Cream Sauce Base and water.

This example wonderfully illustrates the way the universal cream sauce base (and really, any Shirley product) can add variety to your recipes. The simple addition of the cream sauce base completely changed the look, feel and taste of the end product. Enjoy!

Creamy Black Bean Turkey Chili
adapted from Shape Magazine’s Firehouse Turkey Chili Recipe

Ingredients
1 tablespoon olive oil
1 large clove garlic, smashed
1/2 cup chopped scallions, divided
1/2 pound ground turkey
2 tablespoons chili powder
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) black bean, rinsed and drained
1 medium red bell pepper, diced
1 cup carrot, diced
1/2 teaspoon brown sugar
1/2 cup Shirley J Signature Cream Sauce Base
1 cup water

Directions:
In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss in garlic and all but 2 tablespoons of the scallions and cook, stirring frequently, for 1 minute.

Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. In a separate bowl combine Shirley J Cream Sauce base and water and mix. Add Shirley J Cream Sauce Base and water mix to chili. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired.

Have you adapted any recipes using Shirley J Products lately? Share those with the rest of us, by commenting below!

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