WORDS OF WISDOM FROM THE CHEF(S)
Once again, a few staple items in the pantry save the day with this quick & easy recipe. And I never thought I'd say this, but alphabetizing my spices was a game changer.
And, yes, Baranabas usurped Manuel's chair when he got up from the table.
Ingredients
- 1 1/2 tsp garlic-infused olive oil (if you're not worried about FODMAPs, can use regular oil and add 1 Tbs garlic later)
- 1 lb ground turkey (85/15)
- 1 medium onion, chopped
- 2 cups water
- 1 can fire-roasted crushed tomatoes, pulverized to remove chunks
- 1 can black beans, drained, rinsed
- 2 Tbs chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp cayenne (people can add more heat at table)
- OPTIONAL: 1/3 cup quinoa; cheddar cheese; green onion
Equipment
- Large pot with lid
- Reliable can opener
- Sturdy spoon and/or ladel, preferably a ladel shaped like the Loch Ness Monster
Instructions
- Heat oil in pot and then add chopped onion. Stir occasionally and cook until softened.
- Add turkey and cook until no longer pink.
- Mash up some of the beans and pulverize the tomatoes. Add to pot, along with water.
- Stir in all the spices. Add the quinoa if desired. (Additional protein and thickness.) Bring to a boil.
- Reduce heat, cover, and simmer 30 minutes until flavors meld.
- OPTION: After browning the turkey, transfer to slow cooker and continue adding ingredients. You might need to add more water... I can't remember. I'll try again and update later.
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