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Old 18 Hours Ago   #2071
Deborah
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Tonight Stagg's classic chili, buttered sourdough and a.... Yep, Coke!
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Old 17 Hours Ago   #2072
Cole_Robbie
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I have 2 lbs of lentils bubbling on the stove. I went heavy on the curry spices, and over-did the red pepper, so I am breathing a little fire. I think it is healthy, though, especially the large amount of turmeric I include. Turmeric has a lot of potential health benefits, but the research I have found has concluded that it needs to be cooked slowly in food to be the most beneficial.

Turmeric, ginger, paprika, red & black pepper, and cumin is my curry spice mix. The lentils also get beef stock, salt, Worcestershire, and soy sauce. In the summer, I usually include a few superhot pepper pods, too.
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Old 17 Hours Ago   #2073
Deborah
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Let's both have Tums for dessert! I know that chili is gonna get me!
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Old 17 Hours Ago   #2074
Rockporter
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Easy Peasy Chili-Tonight it's almost vegetarian, I don't have any ground turkey!




Ingredients

  • 1 1/2 teaspoons olive oil-I often use grape seed oil instead
  • 1 pound ground turkey
  • 1 onion, chopped
  • 2 cups water
  • 1 (28 ounce) can canned crushed tomatoes
  • 2 (16 ounce) can canned black beans rinsed
  • 1 tablespoon garlic, minced
  • 2 tablespoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup uncooked long grain rice

Directions

Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender. Pour water into the pot. Mix in tomatoes, black beans, and garlic. Season with chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil, stir. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.

Serve with, or without, some cooked rice in the bottom of the bowl and top with grated cheese, greek yogurt in place of sour cream, and avocado chunks. Yum!

Leftovers freeze great. I let it cool, put into mason jars, then put in freezer with the lid a bit less than tight. I cover it with a plastic zip lock and seal it with a rubber band to keep the air out. I sometimes do individual servings for the freezer, but a quart is easier and takes less space. I just put it in the refrigerator overnight to thaw, and we have chili again down the road.
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Last edited by Rockporter; 16 Hours Ago at 09:37 PM.
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