Crock Pot Chronicles: Turkey Three-Bean Chili

It pains me to write about chili on day three of a juice cleanse, but baby, it’s cold outside, and if I weren’t cleansing I would be whipping up another batch to warm up this dreary day.

Last week I made the most phenomenal chili to ever pass my lips. It was hearty and thick, and so perfectly spicy.  And I know I’m not just tooting my own horn, because Jamie couldn’t get enough of it either! The best part? It was SO easy.

turkey three bean chili recipe

Turkey Three-Bean Chili

Ingredients: 

  • 1 lb fat free ground turkey breast
  • 1 red onion, chopped
  • 3 (10 oz) cans hot or mild Ro-Tel Diced Tomatoes & Green Chilies (if you can find a 28 oz can, more power to ya!)
  • 1 (16 oz) can tomato sauce
  • 1 green bell pepper, diced (optional)
  • 1 (15.5 oz) can pinto beans, undrained
  • 1 (15.5 oz) can black beans, undrained
  • 1 (15.5 oz) can small red beans, undrained
  • ¼ cup nutritional yeast (flour can be used as an alternative)

Seasoning:

  • 2 tbsp chili powder
  • 1 tablespoon crushed red pepper
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried, minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons dried parsley
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  1. Brown the turkey with red onion in a medium skillet over medium high heat until cooked, and drain any fat remaining.To make life easier, I did step one the night before, and kept the cooked meat in the refrigerator overnight, so all I had to do in the morning was put everything in the crock pot. So easy!
  2. Add the meat, tomatoes con chilies, tomato sauce, green pepper and seasoning mix to the crock combining well.
  3. Cook on high for 6-8 hours. If you’re like me, and a work day could potentially last 10-12 hours, leave the pot on the low setting.
  4. In the last hour or two of cooking, add the beans, and turn the crock pot up to high, if it isn’t already. The world won’t end if you have he beans in the whole time, but they might come out a bit mushy, so I choose to add them later.When you’re almost ready to serve, incorporate the nutritional yeast or flour, little by little, until your chili is at desired consistency.

Top with cheddar, cilantro, sour cream, lime, etc. Whatever your little heart desires, and enjoy!

Foodie Friday: Tri-Color Cookies (a.k.a. Venetians)

After a long week of shopping, wrapping, shopping, working, eating, drinking, and SHOPPING, I am finally sitting on my couch. This is a big deal, people! I don’t think I’ve seen this couch all week, and this is where my best blogging is done.

I do feel bad for neglecting the blog, but I’m sure you’ve all been just as busy, with very little time to read. I owe you a Foodie post. What better recipe to share right before the holidays than my favorite Christmas cookies?

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Venetians—also called tri-color cookies or rainbow cookies—are a family tradition, and no one in this world makes them better than my grandmother, Mary. They are not too difficult, but definitely time consuming. So if you’re interested in trying to make these at home, make sure you carve out a good half-day. Take your time and have fun!

Ingredients

  • 1 can almond paste
  • 3 sticks softened butter
  • 1 cup sugar
  • 4 eggs
  • 1 tablespoon almond extract
  • 2 cups all purpose flour
  • ¼ teaspoon salt
  • Food coloring : red, green, yellow
  • 12 oz. jar apricot preserves + 1 tbs sugar
  • 1 large bag semi sweet chocolate chips
  1. Grease  three 13×9 pans (cookie sheets)
  2. Line with wax paper & grease again
  3. Break up almond paste in large bowl, add butter, sugar, egg yolks and almond extract
  4. Beat with electric mixer until light and fluffy – 5 minutes
  5. Beat in flower and salt
  6. Beat egg whites until peaks form in a small bowl.
  7. With wooden spoon stir in almond mixture
  8. Divide into 3  bowls, add food coloring to each bowl: one red, green and yellow
  9. Add more food coloring for a brighter color
  10. Spread in to pans, bake 15 minutes, or until edges are golden
  11. Allow to cool, heat apricot preserves, strain & spread ½ of the warm preserves over green layer, spread to the edges. Put yellow layer on top and spread with remaining preserves. Put red layer on top of yellow
  12. Melt chocolate over hot water, add 2 drops of almond extract a few drops of water to desired consistency, should be on watery side, not thick, so that it’s easy to spread
  13. Spread on top using half of chocolate. Refrigerate. When chocolate is hard, turn upside down and spread remaining chocolate on top. Let dry 30 minutes in refrigerator

Cut into one-inch pieces, and enjoy!