Turkey Chili

I am not a big chili eater but my husband loves it and I was reading somewhere that one cup in a restaurant can have upwards of 600 calories. I decided to see if I could create one with alot less calories and have it be just as good. Well the result was a low calorie chili that he loved enough to eat three nights in a row (I am proud of myself). I made cornbread with honey butter and the meal was complete.

Turkey Chili

1 tsp veggie oil

1 large white onion, chopped

3 cloves of garlic, shredded or finely chopped

2 tsp of cumin

1/2 tsp dried oregano

2 TBL chili powder

2 bay leaves

2 lbs ground turkey

2 TBL tomato paste

1 oz bittersweet chocolate

1 can low sodium chicken broth

1 chipotle pepper, cut up small

1 can chopped tomatoes

1 can chopped tomatoes with garlic

1 can white beans, drained and rinsed

Heat oil in large pot on medium heat. Add onions and cook until tender, add garlic. Add spices and bay leaves and cook for 2 more minutes. It will seem like it is burning (it is not). Add turkey and tomato paste and cook until turkey is no longer pink. Stir with a wooden spoon. Add chocolate, broth, chipotle, & tomatoes to the pot. Turn down to low and simmer for 45 minutes. Add the beans and season with salt and pepper to taste.

Serve with hot sauces, raw white onions, lime, cheese, sour cream if you desire.

Pin It

Spicy Lime and Cilantro Mahi Mahi

My favorite salad dressing can only be found at Nordstrom's Cafe where they make it fresh from scratch each day. Using the flavor combinations in this dressing I created this simple marinade that can also be used for the sour cream topping. What can be easier than making a marinade once that is carried through the entire dish?

Marinade:

The zest and juice from two limes

1 TBL rice vinegar

1-2 cloves of garlic minced

1-2 tsp of adobo sauce (you can buy just the sauce now or use the chipotles in adobo sauce)

1 TBL honey

1/2 tsp salt (kosher if you have it on hand)

1/4 cup chopped fresh cilantro

1/2 cup sour cream

lime wedges

2 3 oz pc of Mahi Mahi, thawed if frozen (Any white fish can be used in place of Mahi Mahi, it is your choice)

2 TBL Olive Oil

In a medium bowl combine first 7 ingredients mixing well.

In another, smaller bowl, add sour cream and 2 TBL of marinade, mix (cover and refrigerate)

Add the remaining marinade and fish to a zipper top bag, remove as much air as possible, seal and refrigerate for 30 minutes.

To a medium skillet over medium heat, warm olive oil and swirl to coat the bottom of the pan. When skillet is hot, remove fish from marinade with tongs and add to the skillet. Cook about 4 minutes of each side, turning once. Fish should be white and flakey, do not over cook. Remove cooked fish to a plate.

Remove sour cream topping from the fridge and place a dollop on each piece of fish. Garnish with a lime wedge.

Pin It