Tags: Chile powder, Common bean, Cooking, Food, Garlic, McCormick, Slow cooker, Tomato paste, Turkey
It’s a cold and rainy day outside today but it’s warm and hearty here on the inside. Nothing is any easier than to fix dinner by using the crock pot. One my favorite crock pot recipes is Three Bean Turkey Chili! This is a fun recipe because you can make it as hot or as spicy as you want. Mine with all the ingredients comes out about medium hot. I could eat it a lot spicier but my parents are not fans of spicy or hot. I like my Chili hearty and thick but if you like yours a bit more thinner or with a soup you can add more water to this recipe to thin it out. I had a side of Cornbread Ears that I had baked.
Three Bean Turkey Chili
1 lb. Ground turkey
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans, rinsed
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tsp. Ground cumin
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
KRAFT 2% Milk Shredded Sharp Cheddar Cheese
Oyster Crackers, Reduced Fat
*COOK turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat free sour cream, or serve with some home made cornbread ears.
Tags: Common bean, cook, Coriander, Sweet potato, Tablespoon, Teaspoon, Vegetable fats and oils, Wine tasting descriptors
A couple of Bean recipes to pass along, thanks for sharing them Katie! I passed along the web site where she found them also, http://www.cooksrecipes.com
Black Bean Burgers
Wholesome, tasty black bean burgers served with a cilantro ‘mayonnaise’.
3 (15-ounce) cans black beans, drained
2 1/2 cups uncooked quick-cooking oats
1 medium-size sweet onion, diced
1 (4.5-ounce) can diced green chiles, drained
1/2 cup egg substitute
1 cup ketchup
3/4 teaspoon garlic salt
3/4 teaspoon pepper
3/4 cup all-purpose flour
3/4 cup white cornmeal
2 to 3 tablespoons vegetable oil
12 hamburger buns
Cilantro Mayonnaise (recipe follows)
Toppings: lettuce leaves, tomato slices
Mash beans coarsely with a potato masher in a large bowl. Stir in oats and next 6 ingredients.
Cover and chill 1 hour. Shape mixture into 12 patties.
Stir together flour and cornmeal; dredge patties in mixture.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook patties in batches 6 minutes on each side, adding additional oil as needed. Serve on hamburger buns with Cilantro Mayonnaise and desired toppings.
Makes 12 servings.
Note: Uncooked patties may be frozen. Thaw in refrigerator, and cook as directed. Freeze cooked patties up to 1 month. To reheat, bake in a shallow pan at 350°F (175°C) for 25 to 30 minutes.
1/3 cup egg substitute
1/2 teaspoon dry mustard
2 tablespoons white wine vinegar
1 cup vegetable oil
1/3 cup chopped fresh cilantro
Process egg substitute, dry mustard, vinegar, and 1/2 cup oil in a blender just until combined. With blender on high, add remaining 1/2 cup oil in a slow, steady stream.
Stir in chopped fresh cilantro.
Makes 1 1/4 cups.
Note: Mayonnaise may be covered and stored in refrigerator up to 1 week.
Herbed Bean and Sweet Potato Hash
This colorful vegetarian hash, bursting with loads of flavor, can be served anytime of the day, with or without the egg topper!
Herbed Bean and Sweet Potato Hash
1 tablespoon butter or margarine
4 cups peeled cubed sweet potato (1/2-inch cubes)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves
1 to 1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
1 (15-ounce) can dark red kidney beans, rinsed, drained (1 1/2 cups cooked)
1 (15-ounce) can small red beans, rinsed, drained (1 1/2 cups cooked)
1/2 teaspoon salt
1/8 teaspoon pepper
Melt butter in a large skillet; add sweet potatoes, bell pepper, onion, garlic, and herbs. Cook, covered, over medium heat until vegetables are tender, 5 to 8 minutes, stirring occasionally.
Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper.
Makes 6 servings (about 1 cup each).
Tip: Top with one poached or sunny-side-up egg.
Nutrient Information Per serving: Calories 250; Fat 3g; % Calories from Fat 10; Potassium; 641mg; Calcium 67mg; Carbohydrate 48g; Folate 96mcg; Sodium 711mg; Protein 10g; Dietary Fiber 13g; Cholesterol 5mg
Recipe provided courtesy of The Bean Education & Awareness Network.
Tags: Calorie, Common bean, Cooking, Garlic, Home, Seasoning, Taco, Yoplait
Today’s Menu: Garlic Chili Chicken Soft Taco w/ Refried Beans and Pop Corn Chips
An easy to fix low carb and low calorie dinner tonight. I used Old El Paso Tortilla Stuffers. I love these from Old El Paso. They have a Carne Asada Steak and Garlic Chili Chicken, which is the one I went with tonight. The garlic Chili Chicken includes the Seasoned Rice, Chicken, Pinto Beans, and Peppers, plus it’s only 80 calories and 11 carbs! I used La Banderita Low Carb and Low Fat Soft Tacos, 81 calories and 11 carbs. As a side I had a serving of Old El Paso Fat Free Refried Beans and a half serving of Chip‘ins Pop Corn Chips. Here’s another great low carb item Chip’ins. Only 120 calories and 22 carbs per serving, about 20 chips equals a serving. For dessert later I’ll have a Yoplait Delight Chocolate Eclair Parfait.