20 June 2015

Turkey & Black Bean Chili


School ended yesterday and I am on sweet, sweet summertime! Which means I can finally clean and decorate my new home, go grocery shopping, and COOK.

My husband, mom and brother love all things spicy. It just cannot get hot enough for them. I, on the other hand, can only handle a moderate amount of "kick" before my eyes tear up and my nose starts running. It can be tricky to find something with a lot of flavor that we both love and this little recipe hit the nail on the head.

I made it all in my big ole wok and it gave us plenttyyyyy of leftovers! 

Here's what ya need to make it:
- 2 lbs. ground turkey
- 1 can (14oz) of diced tomatoes
- 1 can (14oz) of tomato paste
-2 cups of chicken stock
- small yellow onion
- 1 can black beans, drained and rinsed
- 1 pack of Uncle Ben's whole grain ready rice
- 1 tsp. cumin
- 1 tbsp. chili powder
- 1 tbsp. vegetable oil
- chipotle peppers in adobo sauce

To serve:
fresh cilantro
sour cream
shredded cheese
avocado

Directions:
- heat the vegetable oil in the wok and cook the diced onion until soft - about 5 minutes
- add the ground turkey and cook until browned all the way through.
- drain the excess fat and oil
- put wok back on low heat
- add diced tomatoes, tomato paste, chipotle peppers (with sauce) and chicken stock, stir slowly
- add cumin and chipotle powder (I don't generally measure out these spices, but I estimated the amounts above for you)
- add the rice and beans
- let simmer for 10 minutes, stirring occasionally

Before you scoop and serve, remove the chipotle peppers and enjoy!

Top with cheese, cilantro, sour cream, and avocado and dig in :)

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