It's chilly down here in South Florida. I love it. How about all of us making a big pot of BLACK BEAN CHILI WITH GROUND TURKEY (or Ground Beyond Burger) together? I promise it won't take long and we can all have it the rest of the weekend and beyond. Interested??? For the past 3 days during the transition period from hot and humid to cool and glorious I've been thinking about Chili. I've been posting soup recipes in order to get ready for our fall and winter. Now thick, rich, delicious, mouthwatering, filling Chili is on the menu. This Chili can certainly be Vegan without the Turkey and with or without Beyond Burger. A bowl of it is high in protein, low in calories, high in fiber and antioxidants and low in natural sugars. It really is a wonderful dish for every persuasion. I use the 92% fat Ground Turkey because I find using the thigh meat is more flavorful and with all of the other ingredients in the pot, you're getting very little extra fat per serving. However, if you choose, substitute it with 99% breast meat. How wonderful to have choices.
BLACK BEAN CHILI WITH GROUND TURKEY (OR GROUND BEYOND BURGER)
2 - 15 oz. cans Black Beans, drained 3 Tablespoons Extra Virgin Olive Oil, divided 1 medium Sweet Onion, chopped 1 large Carrot, diced large 3 cloves fresh Garlic, minced 1 large Green Pepper, chopped 2 ribs Celery, sliced 1/4 inch 1 - 32 oz. can Fire Roasted Diced Tomatoes 1/2 cup packed Cilantro, roughly chopped 1 package Ground Turkey (or Beyond Burger) 1 Tablespoon ground Chili Powder 1 teaspoon ground Cumin 1 teaspoon dried Oregano 1/4 cup Cabernet Red Wine 2 Tablespoons Braggs Liquid Amino Salt and Pepper to taste Cayenne Pepper to taste (optional)
1) In a skillet, heat one Tablespoon Extra Virgin Olive Oil. Add the Ground Turkey (or alternative) and break apart with a flat wooden spoon until it is 3/4 of the way cooked and chopped into very small pieces. Set aside. 2) Add 2 Tablespoons Extra Virgin Olive Oil to a soup pot. When hot throw in the Sweet Onion, diced Carrots, sliced Celery and chopped Green Bell Pepper. Mix until all vegetables are coated with oil, turn the heat from medium to simmer, cover and let the veggies sweat their natural juices with the Olive Oil. About 10 minutes. Add the Garlic and cook another 1 minute. 3) Add the tomatoes, Cilantro, Braggs Liquid Amino, Red Wine, spices, Black Beans and Ground Turkey. Stir until combined. Cook for 45 minutes until all veggies, especially carrots, are tender. Adjust the seasonings to your liking and serve in a big bowl with crusty bread for dipping. Yummmmm!!!!