This is a delicious lean chili that cooks in only one pot. I use ground turkey breast which is 99% fat free so no draining of fat. The vegetables give a nice red an green color scheme. Use multi color pasta for even more color.
Ingredients:
1 green pepper
4 cloves of garlic
2 medium white (or red) onions
1 bundle green onions
1/2 pound portobello or creamini mushrooms
1 pound ground turkey breast
1 can diced tomatoes
1 can diced tomatoes w/green chilies
1 cup seashell pasta or while wheat twists or 1/2 of each (optional)
1 can black beans
some sour cream, shredded cheese, diced onions for toppings
Equipment:
small soup pot
spatula
Process:
- Cover bottom of small soup pot with extra virgin olive oil and preheat at medium high for a few minutes
- Reduce heat to medium
- Remove seeds from green pepper, dice and add to pot
- Crush garlic, remove skins and add to pot
- Dice the onions and add to pot
- Dice the green onions and add to pot
- Stir and cook until green peppers and onions start to tender
- Dice the mushrooms, add to pot and stir
( Doesn't that smell nice? )
- Dump the ground turkey on top of the ingredients in pot
- Let turkey sit for a minute
- Use a spatula to break turkey into strands then break strands into 1 inch blocks
- Stir occasionally until turkey is browned
- Add both cans of tomatoes and stir
- Increase heat an bring to a boil
- Reduce heat to a simmer and cook for 1/2 hour
- Add beans and (optional) pasta and cook for another 1/2 hour
- Serve with choice of toppings (sour cream, shredded cheese, chopped onion)
Variations:
- Use diced tomatoes without green chilies for a milder flavor
- Replace turkey with more mushrooms for a vegetarian dish
- Replace turkey breast with regular turkey