While Summer decided to grace us with its presence yesterday, I've still got Fall on the mind. And I'm thinking a really lean, yet loaded with flavor Turkey Chili should be on the agenda for the week. Thoughts?
Brown a package of 99% fat free ground turkey in a large pot with a little olive oil for 3 minutes or so and add in all the veggies you want. I'm thinking shredded carrot, onion, red bell pepper, and garlic. (You could even slosh in a little Mexican brew ha-ha here if you felt so inclined.) Add all the chili spices your mouth can handle along with salt and allow the veggies sweat out for a few minutes until soft. Then add in some tomato paste and chipotle in adobo (about 2 tbsp. of each) and allow to cook for a minute, followed by a can of diced tomatoes and drained black beans. Stir and let it set and thicken up a bit. I'd let it go on medium-low for at least 12-15 minutes or so. When you're ready to serve be sure to top it with plenty of fresh cilantro and a few slices of cool, creamy avocado. A squeeze of lime if you have it would be even more enjoyable. Freeze half and enjoy the other half for lunch and/or dinner.
THE LIST
onion
carrot
red pepper
avocado
cilantro
can of diced tomatoes
can of black beans (or whichever you fancy)
small can of chipotle in adobo (freeze the leftovers in a ziploc bag)
99% fat free ground turkey
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