Two things keep you warm during a polar vortex. Chili and dogs (chili dogs are good too – technically that's three).
I didn't get a great picture of this week's ez prep turkey and bean chili, so I'm attaching a picture of two of the dogs.
I will also include the recipe full of pantry staples. It is low fat, high protein and gluten free. I will also say watching this pot is a waste of time. I went out for a meeting, had a teen stir it once or twice and kill the heat after an hour. Assembly took about 15 minutes. Chop your veg in the food processor to save time. Ingredient measurements are benchmarks.
1 lb lean ground turkey
1 onion, chopped
3 cloves garlic chopped
14 oz can black beans, rinsed & drained
14 oz can chopped tomatoes, puréed to shield them from tomato hating teen eyes
2-ish tablespoons cornmeal
2 tablespoons chili powder
1 tablespoon cumin
1/2 tablespoon coriander
1/4 tablespoon cayenne
2-ish cups chicken stock or water (I used water)
Add about a tablespoon of oil to large skillet over medium flame. Add turkey, season with salt and pepper and cook thru, breaking up chunks (5-10 min). Remove. Return pan to flame. Add 1-2 teaspoons oil and the chopped onion & garlic. Cook until soft. Add cornmeal and spices, plus salt & pepper, stirring to cook a minute or two. Add tomatoes, beans and turkey, plus up to 2 cups of water or stock. Bring to a boil, reduce to simmer and cook uncovered for 45 minutes to an hour. Plates to adjust seasonings. Stir occasionally. Cooking band aids: Add liquid if it dries, turn up heat if too soupy.
Eat – B