tomatoes

Super Chili for the Super Chill

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When you have the opportunity to use a lean protein (turkey), a superfood (sweet potatoes), and a longevity food (beans), you should. Because, balance. And bonus: you don’t have to baby this meal. You mix it all up and walk away for most of the day and come back to dinner.

And, BONUS: this chili won first place at a chili cook off. You can make award winning food at home!

Into a crock pot, add one package of ground turkey, 2 cans of drained and rinsed black beans, one can of drained diced tomatoes, one can of diced tomatoes and their liquid, 2 peeled and diced small sweet potatoes, one and a half diced yellow onions (reserve the remaining half to top the chili), 1 tablespoon kosher salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon white pepper, 1 tablespoon chili powder, 1 teaspoon oregano, 1 teaspoon cumin, and 1/2 teaspoon cayenne pepper. [Theresa, Kierra, and Alexis: maybe 1/4 teaspoon cayenne pepper. Joe: either a full teaspoon or add 1/2 teaspoon ground red pepper flakes.] If you’re going with a vegetarian option, add an extra can of black beans and another sweet potato in lieu of the ground turkey.

Stir all this together so you can break up any large portions of ground turkey and coat everything in the spices. Cook on low 8-10 hours, stirring occasionally if possible. Around here, we like to serve over a handful of corn chips, topped with shredded cheddar cheese, raw diced yellow onions, full-fat Greek yogurt, and some thinly sliced green onions. Greek yogurt tastes a lot like sour cream and I use it for a lot more than I would sour cream. It’ll be our secret.

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Orzo Pasta Salad

DSC_0056I spent the first 10 years of my life steadfastly avoiding beans because of that stupid rhyme from when we were all kids. I spent the next 15 avoiding beans because I genuinely couldn’t handle the texture. But I’ve learned that if I disguise it in enough other textures, I’m on board.

Dice 1/2 of a red onion and marinate in 2 tablespoons of lemon juice. While that’s marinating, cook 1 cup of orzo according to package directions. Rinse. Add to red onion mixture. Drain and rinse two cans of pinto beans, then add to mixture. Add 2 tablespoons chopped flat leaf parsley, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 peeled, seeded and diced English cucumber, 1/2 cup of quartered cherry tomatoes, the zest of one small lemon, 1/4 teaspoon ground pepper, and 1/2 cup of kalamata olives (optional). Mix all this together. Finally, fold in one cup of crumbled feta.

Serve over spinach and/or arugula if you need more green in this dish. Serve with shredded chicken if you don’t partake in Meatless Mondays!

 

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!