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
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)
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
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!
Add the meat, tomatoes con chilies, tomato sauce, green pepper and seasoning mix to the crock combining well.
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.
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!
Thanksgiving has to be, hands down, one of the best holidays ever. Who doesn’t enjoy a good feast with people you love? Most of my Thanksgivings have been spent at my parents’ or an uncle’s house, with my whole big, Italian family, cousins and all.
This year, I’m doing something different. And on that note, let’s dive into this week’s awkward and awesome.
I’m hosting Thanksgiving today. In my shoebox Manhattan apartment. Ok, it’s just Jamie, his parents and me, so we’re not packed in liked sardines, but when the “what should we do for Thanksgiving this year?” conversation came up a few weeks ago, this was the farthest thought from my mind.
There is a 17-pound bird in my “easy bake oven.” Manhattan kitchens are miniature. I have a thin, short refrigerator, a dishwasher one-third the size of the one at my parents’ house, and my oven is…the size of a 17-pound turkey apparently. I’ll let you know how this works out.
There is no hustle-bustle buzz. It feels so strange not being in a big house surrounded by my entire family.
No candied sweet potatoes for me. Candied sweet potatoes are my late grandfather’s specialty, and my mom has done a beautiful job of keeping the tradition alive. If there is any food item I am sentimental about, it’s them. Mom, if you’re reading this, I’m expecting you to save me leftovers!
I didn’t have to deal with traveling on the most traveled day of the year. After all of my horrendous run-ins with NJ Transit over the past three years, I am so very thankful to not be standing on any trains today.
I’m cooking (ok, helping cook) my first turkey – and really putting this kitchen to the test. I love cooking new things, and Jamie’s mom is a great teacher, so today will be fun.
I made stuffed mushrooms. Mmmm. Check ‘em out.
I’m with people I love, there’s food on the table, and I’m seeing my family this weekend. I’m thankful.
What are your thanksgiving traditions? Give me the awkward family stories, those are the best.