I make this a lot in the fall/winter. It’s very filling and full of good, lean protein and veggies. If you’re eating dairy you can try this with some shredded cheese and greek yogurt on top. The greek yogurt tastes just like sour cream (in my opinion) and is also high in protein.
Tools:
· Large pot with lid
· Spatula
Grocery list:
· 1lb ground WHITE turkey (make sure it’s 100% white meat turkey.)
· 2 large cans diced (or petite diced) tomatoes
· 1 can tomato paste
· Olive oil
· Bag frozen peppers
· 1 medium onion
· Chili powder
· Garlic powder
· Basil
· Parsley
· Oregano
· Ground cinnamon
· Salt
· Pepper
· Bay leaves
· Cayenne pepper (optional)
· Crushed red pepper flakes (optional)
Directions:
1. Defrost your frozen bell peppers in the microwave
2. Dice onion and place in pot on medium heat with a tiny bit of olive oil. Cook until just soft then add the defrosted peppers. Cook for another 3 minutes. Move onions and peppers around with spatula to keep from burning
3. Add the ground turkey an use spatula to chop into small pieces while it cooks with the peppers and onions. (you can spice the turkey while you’re doing this if you like. I use salt, pepper, a little chili powder, cayenne pepper, and garlic powder.)
4. Once turkey is cooked through add the 2 cans of tomatoes, the can of tomato paste, 2 tbsp each of chili powder and garlic powder, 1 tbsp each of basil, parsley, and oregano, 1 tsp cinnamon, salt and pepper to taste (careful with the salt), 2 bay leaves (and if you like a little more spice add 1 tsp cayenne pepper and/or red pepper flakes)
5. Stir until all ingredients are incorporated and cook on medium heat, stirring occasionally until chili begins to bubble.
6. Reduce heat to low and simmer with lid on for 30 minutes.
Yum! Last time I used 2 turkey sausages in mine as well and it gave it a nice flavor. It adds a little fat to do this but not a lot. (Be sure to remove the skins before cooking though).
No comments:
Post a Comment