One thing I quickly learned about food allergies... there is no such thing as fast food. Every bite requires planning ahead, and I quickly learned that it worked best for me to cook on the weekends and package individual portions that I can throw in my bag in the morning and heat up at school at lunchtime. 3- Bean and Turkey Chili is a modification of a recipe I used to make (pre-allergy) and use as filling for enchiladas or burritos. While we haven't switched the entire family over to gf/ef/df... or beef-free..., everyone immediately loved this recipe and it has become a family favorite. I love that it can be thrown together in no time. It's about the closest I come to convenience food!
Three Bean and Turkey Chili
In a large pot, combine:
2 cans black beans (do not drain)
1 can kidney beans (drained)
1 can pinto beans (drained)
1 can diced tomatoes with chilies (my hubby doesn't like chunks of tomato, so I puree mine)
1/4 cup finely minced onions (or 1 Tbsp dried minced onion)
1 tsp minced garlic (or 1/2 tsp garlic powder)
1 Tbsp chili powder (adust to taste... I usually use about double this amount, but we like it spicy)
1/2 lb. taco-seasoned ground turkey (I use leftovers from taco night)
or 1/2 lb. ground turkey browned w/ 1 tsp olive oil
2 tsp gluten-free taco season mix (I'll share my recipe in another post)
Bring to a boil, then reduce heat and simmer for 20 minutes. Serve with tortilla chips or gluten-free cornbread. Enjoy.
(You can also add 1-2 cups frozen corn kernels to this recipe and it is very good.)
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