Tag Archives: lean ground turkey

Crockpot Turkey White Bean Pumpkin Chili

12 Sep

DC weather is FINALLY starting to cool off and I’m loving it!  As promised, I am going to keep the pumpkin madness coming.  This recipe comes from Skinnytaste and it was just a little too skinny for me.  I’m not a fan of the 99% fat free lean ground turkey she calls for.  I need just a tad of fat in my lean ground turkey and I also feel that the 99% fat free kind is very dry for that level of fat free-ness.  Also, I use fat free plain greek yogurt in place of sour cream these days mainly because I always have it and waste sour cream when I buy that.  I made this recipe for a nice little dinner date with my girl Christine.  She used to always give me a hard time for posting “food porn” pictures on Facebook and request to come over for what I was making.  Thus when we were planning I get together, I suggested that I cook her something!  We paired it with a nice Pinot Grigio and I think she was a fan of the meal.  Success 🙂  Enjoy this easy and seasonal chili.  Stay tuned because the forecast for a tomato-based pumpkin chili sometime this fall is a 100% chance.

Ingredients:

  • cooking spray
  • 2 lb 93% fat free/7% fat lean ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 (15 oz cans) of white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium, fat free chicken broth
  • fat free greek yogurt for topping (optional)
  • chopped cilantro and/or chives for topping (optional)
  • salt and pepper to taste

Directions:

  1. In a large saute pan, spray nonstick spray and cook ground turkey for 5 minutes or until browned. 
  2. Transfer meat to crock pot.  Then, add oil and saute onions and garlic for 3-4 minutes.  Add cumin and saute for 1 minute. 
  3. Add onions, garlic, and cumin to crock pot.  Add white beans, pumpkin puree, green chilies, chicken broth, chili powder, oregano, and bay leaves.  Cover and cook on high for 4 hours or low for 8 hours.  Remove bay leaves and serve.

Stuffed Red Bell Peppers

20 Aug

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Growing up I was not a fan of peppers or onions.  When my Momma would make stuffed peppers for the fam, she prepared mine sans pepper and onion.  Basically I was eating the ground meat and seasoning.  The best part was that she made my little meatloaf concoction into the shape of a heart.  I will never forget that!  Now my taste has matured at least a little- I still am not a huge onion fan. I now like peppers though so I thought I’d try this for the first time all out.  There are many renditions of stuffed peppers, but I liked this one from Yummly as I had most of the ingredients already and it seemed easy to follow.  I hope you like it!  It is good for 2 and lunch left-overs.

Ingredients:

  • 4 medium- large sized red bell peppers
  • 2 TBSP olive oil
  • 2 cups onion, chopped (went with Vidalia because I can handle the sweet)
  • 6 TBSP fresh parsley, chopped
  • 3 garlic cloves, minced
  • 3/4 cup brown rice, cooked and cooled
  • 1 TBSP paprika
  • 1 1/4 tsp salt
  • black pepper
  • 1/4 tsp ground allspice
  • 2 1/2 cups canned tomato sauce
  • 1 1/4 lean ground turkey or beef
  • 1 egg

Directions:

  1. Cut off the top 1/2 inch of pepper, set asides tops, and scoop out the seeds and cavities.  Remove stems from the top of peppers and throw away.  Finely chop the remaining parts of the pepper tops.
  2. In a large skillet, heat up olive oil over medium heat.  Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften- around 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then turkey (or beef) and egg.
  3. Fill pepper cavities with raw turkey (or beef) mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes.
  4. Spoon some sauce over each pepper. Cover and cook until peppers are tender and filling is cooked through and firm- around 20 minutes.