>Hello bloggies,
How was your Monday? Mine was bueno. It started out with a peanut butter – protein cupcake and coffee. Fantastic.
I’d like to say I worked super hard on my thesis all morning, but the reality was I was L-A-Z-Y. So I lounged, hung out with Sir DVR and eventually made my way to a 12pm BodyPump class. Love the Pump. I’m addicted.
After getting the Endorphins pumpin’, I did get to work. Hallelujah. I thesis-ed until my brain almost exploded then decided to prepare dinner early tonight so after Spinning I could come home to a feast.
And a feast it was. Behold: Black bean & Sweet Potato Turkey Chili (inspired by Gina‘s recipe):
Ingredients:
Ground lean turkey
3 large sweet potatoes
2 cans black beans, rinsed
1 can corn (no sugar/salt added), rinsed
4 large tomatoes, chopped
1 large yellow onion, diced
1 pepper (orange or yellow)
1 cup tomato juice (or V8)
2 garlic cloves, diced
2 tbsp Red chili powder (not pepper!). Add more if desired (I do!)
1/2 tbsp Cumin
1 tsp Sea salt
1/2 tsp pepper
Directions:
1. Add corn, beans, peppers, 1 diced garlic clove, onions to large pot
2. Dice sweet potatoes into large cubes and boil until soft. Drain and set aside.
3. Cook tomatoes covered over medium heat until they can be easily mashed (~5 mins). Add to pot:
4. Add remaining garlic, cumin, 1/2 tsp Red Chili Powder to a cooking pan. Brown turkey (just sear outsides of turkey):
5. Add turkey to pot (and remaining spices, tomato juice) and cook covered over medium heat until turkey is cooked and onions/peppers are soft:
6. When turkey/peppers/onions are cooked, add sweet potato.
7. Drool.
Note: To obtain a more “chili” taste, add more red chili power and cumin. I add quite a bit 😉
Alright peeps, time for some vino + dark chocolate + reality TV. Ahhh, the life.
-Lauren
PS…Who is watching WEEDS tonight????
Biochemista 