BOOK SIGNING: River Oaks Barnes and Noble this Saturday, March 5 from 2:00 - 4:00.
TURKEY CHILI RECIPE:
1 tbsp. olive oil
1 large onion, diced
6 garlic cloves, mined
1 red bell pepper, diced
1 lb. ground turkey
2 (14.5 oz) cans diced tomatoes
2 tbsp. tomato paste
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
2 tsp. ground cumin
2 tbsp. chili powder
1/2 tsp. oregano
1/2 tsp. cayenne (or less to taste)
Shredded cheddar cheese
1 avocado, peeled and chopped
1/4 cup chopped cilantro
Heat the oil in a large pot/skillet over medium heat. Add the onion, garlic, red pepper, and a few sprinkles of salt to taste. Cook for about 10 minutes, and then add the turkey. Cook for 5 minutes more, stirring often, until brown.
Stir in the diced tomatoes and tomato paste. Add the beans, cumin, chili powder, oregano, and cayenne. Bring the mixture to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Add salt to taste.
For best results, make the chili a day or two in advance so the flavors can meld. Refrigerate and then reheat to serve. Top each serving with cheese, avocados, cilantro, and jalapenos.
From Nourishing Your Whole Self: A Cookbook with Feelings by Marci Izard, © 2015 by Marci Izard, used by permission of the publisher, Pelican Publishing Company, Inc.