Since we knew we'd be out most of the day we decided to reshuffle the meal plan and make a slow cooker weeknight meal today so we could serve the dinner soon after we got home.
I got my first issue of Food & Fitness Magazine and LOVE IT! The magazine's goal is to help with the challenge of feeding your family healthful, delicious meals while getting the best value for your money. It also rates popular food items and exercise equipment.
In this issue I earmarked the "Hearty Turkey Chili" and we loved it. As a rule I am not a chili fan and actually banned it from the menu for at least a year at this point; however, this one looked good so decided to give it a try. We left out the spices because of the kids. There isn't a drop left and my big boy had 2 huge bowls.
Hearty Turkey Chili
1 teaspoon olive oil
1 pound ground turkey
1 large onion, chopped
1 clove garlic, minced
2 red bell peppers, chopped
2 cups frozen corn
1 (28 oz) can no salt added diced tomatoes
1 (15 oz) can low sodium black beans, rinsed
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup fat free sour cream
1/2 cup shredded cheddar cheese
1 bunch chives, snipped
In a large skillet heat oil and cook turkey, onion and garlic over medium-high heat, stirring until turkey crumbles and is no longer pink.
Spoon mixture into a 5 quart slow cooker, stir in peppers, corn, tomatoes, beans, tomato paste, chili powder, cumin, cayenne, salt and cinnamon until well blended.
Cook on high for 4-5 hours or at low for 6-8.
Serve with sour cream, cheese and chives.
Good football food!
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