 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
From Kevin Nelson, executive chef at Terra Bistro at Vail Mountain Lodge & Spa, here's a Turkey Black Bean Chili that's an ideal workout lunch incorporating carbs, protein, and some liquid. Ingredients:
2 tablespoons safflower oil or olive oil |
1 medium onion, chopped |
1 yellow or orange bell pepper, chopped |
1 large poblano chile, chopped |
2 garlic cloves, minced |
1 pound ground turkey |
2 cans (28 oz. each) diced tomatoes |
2 cans (15 oz. each) black beans, preferably reduced-sodium, rinsed and drained |
3 tablespoons tomato paste |
3 tablespoons chili powder |
2 teaspoons ground cumin |
1 1/2 teaspoons agave nectar or 2 tsp. sugar |
juice of 1 lime |
kosher salt (optional) |
shredded cheddar cheese and chopped cilantro (optional) |
Directions:
1. Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.
2. Stir in tomatoes, beans, tomato paste, chili powder, cumin, and agave. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.
3. Make ahead: Up to 3 days, chilled. To transport, bring to boiling and pack in a preheated thermos.
4. Note: Nutritional analysis is per 1 1/2-cup serving.
|
|