I’m not usually one for sharing “my” recipes, mainly because I’m an experimental cooker. I rarely follow recipes, and when I add spices it’s usually just varying amounts of various spices… I never measure! However, I’ve found a combo for making chili that makes my heart sing. I love chili because it’s a great way to get in some protein and some veggies at the same time, and it’s super filling. Now, before I share this, I want to tell you that this chili is of about a medium level of spiciness, so it’s not for the meek of heart. If you try making this and you enjoy it, come back and leave me a comment and let me know! I’d love to know that other people are enjoying my little healthy concoctions.
INGREDIENTS:
2 tbsp. extra virgin olive oil
1 lb. of ground turkey
1/2 fresh eggplant (cut into approx. 1 inch cubes)
1 thick slice of a large onion (diced)
1 jar of Frontera Texas Chili Starter
1 package of pinto beans/approx. 2 cups (I use the bagged beans from FIG Food Co.)
1 whole tomato (diced… heirloom for best flavor)
1 package of Chili spice (I enjoy the Simply Organic brand)
DIRECTIONS:
Pour extra virgin olive oil into a large wok and heat. Add turkey, eggplant and onion to the wok and cook. As turkey cooks, be sure to flip it, dice it, and separate it.
While that is cooking, place Chili Starter into a large pot on the stove top. Pour beans and tomato into the Chili Starter. Start heating on low.
When the meat is almost fully cooked, empty entire packet of chili mix in with the meat/eggplant/onion mix and stir in completely. Let simmer about 1 more minute.
Pour meat mixture into large pot with Chili Starter mix. Cover and simmer on low for about 10 minutes.
It’s ready! ENJOY! This makes 4-5 servings.
For a healthy topping, try 1/4 of an avocado (as opposed to sour cream or cheese).
