Turkey Chili

Hi, American readers! Did you have a nice Thanksgiving? Lots of leftovers? Good!
When you’ve had all the turkey, cranberry, and mashed potato sandwiches you can stand, (what? you’ve never had mashed potato on your sandwich?) try this turkey chili it’s excellent for using up the rest of your leftovers! (for international readers bookmark this for Christmas!)


Turkey Chili
For the Spice mixture:
2 teaspoons each: Chili Powder, Cumin, Garlic Powder, Dried Oregano.
2 tablespoons Flour.
Mix all ingredients well and set aside.

For the Chili:
2 tablespoons Olive Oil
1 cup diced Onion
1 tablespoon chopped Cilantro
2 cloves minced Garlic
1 can Black Beans
1 can Diced Tomatoes (with juice)
3 tablespoons Salsa
2 cups frozen Corn
4-6 cups shredded Leftover Turkey
1 quart Turkey Stock
2 cups Water
Salt & Pepper

In a large stew pot add the olive oil and heat over medium heat.
Add the onion, cilantro, and garlic and saute until the onions are translucent (about 5 minutes.)
Drain and rinse the black beans and add to the onion mixture.
Then add the tomatoes with the juice, the salsa, and corn.
Next, add the spice mixture. Mix well until all ingredients are well coated.
Add the turkey and mix well.
Add the stock and water and stir to combine everything. Bring to a low boil.
Reduce heat to a simmer. Simmer uncovered for 20-30 minutes or until the chili is thickened and piping hot. Taste for seasoning and add salt and pepper.

Serve with cheese, a dollop of sour cream, and tortilla chips crumbled over the top.

Avocado and Cilantro Rice Bowl

cilantro avacado rice bowl

This is currently my favorite lunch. It’s quick thanks to the microwave rice and tasty due to all the goodies you get to top it with!

Avocado & Cilantro Rice Bowl

2/3 cup Brown Rice
2 tablespoons Yogurt Dressing
1/4 cup Black Beans
1/4 cup Black Olives
Handful Cherry Tomatoes
1/2 cup Fresh Avocado
Cilantro Leaves

Prepare the rice according to package instructions. Place into a bowl and spoon over the yogurt dressing. Add the rest of the ingredients and stir to combine before eating.

For the Yogurt Cilantro Dressing:
1 Cup Plain Non-Fat Yogurt
1 tablespoon Buttermilk
1 teaspoon Red Wine Vinegar
1 teaspoon finely grated Onion
1 teaspoon Garlic Powder
1/2 of a Large Avocado
Salt & Pepper
1 cup Cilantro Leaves

Place all the ingredients into the bowl of a food processor and pulse to combine. Taste for seasoning and adjust to your liking.
Store covered in the fridge for up to a week.

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