I'm a little behind on my blog right now as it was a busy weekend... our great friends, Christian and Brandie, sadly left San Diego this weekend for their new digs and new jobs in San Francisco. Christian was our houseguest all last week as he finished up his last week at Proflowers and having a 3rd set of hands here was amazing-- we finally got all of our pictures hung! But I was too busy drinking some of the great Dry Creek Vineyards wine that Dave brought back from Passport in Sonoma and hanging pics to blog. I did, however, have a few minutes to put together a great pot of chili to tide us over last week.
HEARTY TURKEY CHILI
Ingredients:
1 large onion, chopped
minced garlic (as much as you like-- as always, I used a LOT)
2 medium carrots, thinly sliced into rounds
1 lb. ground turkey
2 Tbsp chili powder
1 Tbsp paprika
1.5 tsp red pepper flakes
1 tsp ground cumin
2 medium tomatoes, chopped
1.5 cups canned tomato sauce
1 cup low-sodium, fat-free chicken broth
1.5 Tbsp Apple Cider vinegar
1.5 cups canned kidney beans, rinsed and drained
1 medium green bell pepper, diced
1/2 tsp salt
1/2 tsp black pepper
1/4 cup scallions, chopped
Directions: Coat a large pot with cooking spray and heat over medium heat. Saute onion about 5-7 minutes, until soft. Add garlic and carrots; cook an additional minute or so. Add ground turkey, stirring to break up turkey, and brown until it cooks through, about 5-7 minutes. Add all ingredients above through the green pepper and bring mixture to a boil. Cover, reduce heat and simmer about 45 minutes. Season to taste with salt and pepper. Serves 6. Top with scallions before serving and serve with a green salad and cornbread muffins. Enjoy!
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