Saturday, October 15, 2016

Heart Healthy Chili

·         1 lb Ground turkey
·         ½ lb Ground chicken chorizo from Sprouts

·         3 cloves Garlic
·         1 Jalapeno pepper
·         1 14 oz. can Kidney beans, red
·         1 Red bell pepper
·         1 Green bell pepper
·         2 Roma or plum tomatoes
·         1 Yellow onion
Canned Goods
·         1 1/2 cups Chicken stock
·         1 14 oz. can Tomato sauce
Baking & Spices
·         1/2 tsp Cayenne pepper
·         1 1/2 tbsp Chili powder
·         1 tbsp Paprika
·         1 Salt and pepper
Oils & Vinegars
·         2 tbsp Apple cider vinegar
·         1/2 tbsp Olive oil
1.    Dice onion, bell peppers, jalapeno and mince garlic. Set aside.
2.    In a large pot, add oil and heat to medium low, add onions and sauté around 5 minutes or so, stirring often.
3.    Add minced garlic and cook, stirring often for 2 minutes.
4.    Increase heat to medium or medium high and add ground turkey and chorizo, cook until browned, crumbling into small pieces (use a potato masher if desired).
5.    Add diced jalapenos, bell peppers, tomatoes and sauté for 1 minute.
6.    Add chicken stock, tomato sauce, and apple cider vinegar and stir.
7.    Add in remaining ingredients and stir.
8.    Simmer over medium-low heat for 40 minutes, stirring occasionally. Chili will thicken. If you notice it getting too thick for your tastes, add a splash of chicken stock as needed.
9.    Turn heat off after the 40 minutes has passed and let rest on the stove for another 5 minutes before serving.
10. Optional: top with green onion, minced cilantro, diced avocado, red onion and diced tomatoes. (or whatever toppings you prefer)