1 lb ground turkey
1/2 chopped vidalia or sweet onion
2 stalks organic celery
2-3 organic carrots -sliced into coins
2 cloves garlic-chopped
Large can organic Muir Glen fire roasted tomatoes-crushed or whole and crush them
1 tablespoon chili powder
2 teaspoons ancho chili powder (optional, see notes for alternatives)
ciinnamon shake on a bit
1 tablespooon cumin
salt and pepper to taste
roasted poblano pepper-roast on open flame , peel, chop add to chili or chopped jalapeno for more heat
red bell pepper chopped
rainbow or swiss chard deveined, or dinosaur kale
1 tbl grapeseed oil
1 1/2 to 2 cans organic black beans-rinsed (can use fresh beans if you have the time)
1. Add oil to wide bottomed pan, to the oil add onions, celery, carrots, chopped peppers, garlic. Stir in chili powders, cinnamon, salt , pepper and cumin. Bring heat to simmer and cook being careful not to burn the garlic.
2. Add ground turkey and stir till brown. (optional)
3. When brown add the tomato, tomato paste and water
4. Simmer on low 5 minutes, then add the chopped chard which will shrink down to nothing. Stir in and cover and cook another 15 minutes on low.
5. Add the beans and corn. Cook another 10 or so minutes.
6. Add chop cilantro and stir in.
7. Serve with brown rice and melted dairy or vegan cheddar cheese.
- Instead of ground turkey you can substitute chopped portabella mushrooms for a hearty, vegan meal.
- If you don’t have grapeseed oil use any neutral oil like veg oil or canola.
- In the fall harvest season use chunked butternut squash, zucchini, yellow squash…add the butternut squash first needs time to cook. Add the zucchini and yellow squash towards the end of cooking time giving it 5 minutes to cook.
- I vary the vegetables depending on whats in season, can also use cauliflower but never broccoli!
- I sweeten up the tomatoes by using a splash or two of my best aged balsamic vinegar
- I sometimes add ripe mango and avocado for garnish