Despite no longer living on the East Coast I’m still cold… Texas is having quite the cold front this year and only feeds into my desire for hearty dishes. When in doubt, chili can just warm anyone up, I promise.
This variation to chili is protein dense due to its content of three different beans (kidney, black, and chickpea) as well as lean ground turkey. The dish is also antioxidant rich due to its ingredients such as peppers.
Jalapeño peppers can be green or red in color and are a great source of vitamin-c. These small peppers contain capsaicin aka ‘heat’ which stimulates endorphins/natural stress fighters. Studies have begun to prove jalapeños may assist with appetite reduction and metabolism of fat.
Bell peppers are also a great source of vitamin-c and beta carotene. Bell peppers that are red in color are harvested longer and have the sweetest taste as well as the greatest nutrient content of the other colors (green, yellow, and orange). Just like jalapeños these peppers are low in calories.
Triple Bean Power
- 1.25# lean ground turkey
- 1 medium yellow onion; diced
- 1 can (15 oz) black beans; strained and rinsed
- 1 can (15 oz) chickpeas; strained and rinsed
- 1 can (15 oz) red kidney beans; strained and rinsed
- 1/4 cup cilantro, minced
- 2 tbsp tomato paste
- 1 medium jalapeño; minced
- 1 large red bell pepper; diced
- 1 cup beef or chicken broth (I used beef for extra flavor)
- 2-3 shakes of the following spices: Tumeric, Cumin, Garlic Powder, Paprika, and Curry Powder
- EVOO as needed for heating the stockpot
- To Taste/Optional: 2-3 shakes of sea salt or regular salt
- In a large stockpot, drizzle EVOO under medium-high heat then add the yellow onions. Sauté for 5 minutes or until slightly browned.
- Add the ground turkey and sauté for 5 minutes.
- Shake as needed with the following spices: turmeric, cumin, garlic powder, paprika, and curry powder (I did about 2 shakes of each). Toss in both types of peppers. Cook for 5 minutes.
- Add all three types of beans, cilantro, tomato paste, and beef broth – mix well. Allow the combination to simmer under medium heat for 20 minutes.
- OPTIONAL: Taste before serving and if needed add salt – absolutely not necessary for myself but some are quite the ‘salt-holics.’
- Remove from heat and garnish as needed with cilantro.
DISCLAIMER :: Don’t forget to wash your hands after handling jalapeños – no one needs their eyes to water or for their skin to burn!
xxx – Sarah
Guess you can say I’m mad about squash. Not a lie. Seriously so easy to make and cures me of my pasta craving – absolutely works like a charm.
Shrimp is a great source of lean protein and it is a HBV protein making it well absorbed. A four ounce portion of shrimp is about 100-110 calories, 20-25 g protein, 1.2 g fat, and contains no carbohydrates. When cooked under moist heat/oil most of its juices and water content is retained. This is a fantastic recipe demonstrating just that.
- 1 spaghetti squash; halved diagonally to form a boat shape with the insides (pulp and seeds) scooped out
- 1 small red bell pepper; diced
- 1 medium yellow onion; diced
- 1 cup of Brussels sprouts; quartered (keep the leaves as they shed when cut)
- 1/2 pound jumbo shrimp; raw, peeled, and deveined
- 1 tbsp garlic; minced
- 1 small shallot; minced
- 1 spring rosemary; minced
- To taste – ground black pepper (about 2-3 shakes with my spice shaker)
- To taste – ground French thyme (about 2-3 shakes with my spice shaker)
- To taste – sea salt (about 1-2 full grinds or 1/2 tsp)
- EVOO (extra virgin olive oil) – to coat the both pans
Squash boats after the sides were pulled apart
Shrimp and garlic marinade ball
- Pre-heat the oven to 425 degrees Fahrenheit then line a cooking sheet with parchment paper.
- Place the boat shaped spaghetti squash atop with the insides facing up on the pan and cook for 30 minutes.
- On a plate mix the shrimp and garlic together into a ball. Allow to sit for 5-10 minutes for the garlic to be well absorbed.
- In a large sauté pan drizzle EVOO under medium-high heat then when the oil is dispersed add the following ingredients: red bell pepper, yellow onion, Brussels sprouts, shallot, and rosemary.
- Allow the vegetables to sauté and mix over a period of 10-15 minutes depending on how crisp you want the vegetables. I sautéed the vegetables until the onions were golden in color.
- Top the vegetables with spices (sea salt, French thyme, and black pepper) as desired and stir well.
- In a separate pan while the vegetables are sautéing drizzle EVOO and allow the pan to heat up under medium-high heat. Transfer the shrimp/garlic ball onto the pan.
- Sear each side of the shrimp for 2 minutes – each side should be seared at least twice or until a golden color is achieved.
- Remove the squash from the oven and drain if there is liquid pooled in the middle. Using a fork gently pull down the sides of the squash until the spaghetti is formed. Keep the spaghetti in the shell of the squash boat.
- Stuff the vegetables into the shell atop the spaghetti then garnish with the shrimp on top.
- If you want to further heat up the squash boat then place in the oven for 5-10 minutes to absorb the residual heat as the oven cools down.
- Have your utensils ready and dig in!
xxx – Sarah