I think I’m finally starting to get more comfortable in the kitchen. I’ve never been much of a cook. In fact, I think I only re-heated frozen meals until I met Donovan and we began cooking together. Then, Pinterest was invented, and I saw TONS of delicious looking recipes that were easy to make. Granted, I still make a ton of kitchen fails, I think I’m actually becoming a better cook, and I enjoy cooking now.
For the last couple of weeks, I’ve tried putting new spins on old meals. I’ve made a few different types of meatloaf, and now I’ve moved on to experimenting with Chili. Last week I made Pumpkin Chili. While it sounds good…it was kind of bland. It needed more spices or flavor…or something. This week I decided to try healthy chili…or as healthy as chili can get. I did not go off of a recipe, so here’s what I did:
Ground Turkey – the leaner the better
2 14oz cans of diced tomatoes (i used petite diced tomatoes in garlic/olive oil)
1 small can of tomato paste
1 cup frozen corn
1 cup frozen spinach (chopped)
1 can black beans (drained)
1 yellow onion
3 gloves garlic
1 red bell pepper
Brown Turkey with whatever seasonings you like and set aside
In a large stock pot, cook onions, garlic, and red bell pepper until flavorful. Then, add tomato paste and seasonings to taste.
After about 3 minutes, add 2 cans of diced tomatoes, frozen corn frozen spinach, black beans and stir. When hot, add in ground turkey and stir.
Serve over cornbread waffles.
True story, this was so easy. We ate it so fast I forgot to take a picture. The chili was so flavorful and had a good helping of veggies in each bite.