 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
I like to cook this in a big iron pot. I usually divide it into 6 servings and freeze for easy lunches. It is hearty and filling but balanced with vegetables. Ingredients:
2 lbs ground turkey |
2 tablespoons extra virgin olive oil |
4 garlic cloves, minced |
1 onion, diced |
1 1/2 cups celery, diced |
1 zucchini, diced |
1 green pepper, diced |
2 (28 ounce) cans ground peeled canned tomatoes (or crushed) |
1 (6 ounce) can tomato paste (if using crushed tomatoes) |
2 tablespoons chili powder |
1 tablespoon cumin powder |
1 tablespoon oregano |
1 teaspoon cinnamon |
1/2 teaspoon garlic salt |
2 teaspoons unsweetened cocoa |
Directions:
1. Brown turkey in separate pan.
2. Heat olive oil in large pot and add onion and garlic. Allow to soften.
3. Add celery, zuchini, green pepper. Stir and allow to soften slightly.
4. Add drained turkey with slotted spoon and 2 cans of ground tomatoes and stir mixture. Hold off on the tomato paste (see below).
5. Add chile powder, cumin, oregano, cinnamon, and garlic salt and stir.
6. Bring to a bubbling boil and set to simmer. After 1/2 hour, add cocoa and evaluate thickness. Add tomato paste to make thicker.
7. Continue simmering for a total of 1 1/2 hours.
|
|