Nourishing your whole self

Encouraging good health through food and meditation. Marci Izard offers a different approach to making better lifestyle choices

BOOK SIGNING: River Oaks Barnes and Noble this Saturday, March 5 from 2:00 - 4:00.




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

Jalapeno slices


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.


Serves 4-6.


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.


*The book is available in stores and online. Izard's meditation album is available digitally and she sells hard copies on her website,



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