My favorite house of hamburgers has a hidden yummy treat in its menu. It is the Turkey Chili with Scallions and Cranberries. Every time I think about the indecent amount of fat and carbs I would input in my system after devouring a burger, I order this treat instead. It takes longer to be eaten and always gives me lots of comfort. So, today, I will share this easy making dish with kids and moms.
This was a very simple playdate lunch with a high success rate; all kids and grown ups ate it and some even went for second helpings. And the dessert ... was another story.
Turkey chili with mangoes
This dish can be prepared at the night before. It becomes even better because of the infusion of flavors. Also, some Tabasco or other kind of hot sauce will be a good addition when serving the dish.
1 pound ground turkey breast
1 tablespoon extra virgin olive oil
1 white onion, finely grated
Salt to taste
Ground pepper to taste
2 teaspoons ground cumin
1/2 jar (12,5 ounces) tomato basil Marinara
6 cups fresh water
2 cans (15 ounces) red kidney beans drained
1 cup finely cut dried mangoes
1 chili pepper (optional, even being the one that gives a name to the dish)
1 red bell pepper, seeded, membranes removed and chopped
Spring onions, cut in tiny circles, to garnish
In a big pot or pressure pan stir fry onions and turkey in hot olive oil. When all begin to turn golden brown add salt, pepper, cumin and pour tomato sauce and water. Add beans and mangoes and mix to combine all ingredients. Close pan and let it simmer for 40 minutes with a lid if using a normal pot. If using pressure pan, go for 25 minutes. Garnish with spring onions and rice on the side.
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