New Chili Recipe

I tried a new chili recipe last night and we really enjoyed it.  I mentioned it to one of my daughters and she asked that I post it on this blog.  Here it is.  It is from the Weight Watchers Website as is the picture.

Turkey, Bean and Vegetable Chili

Ingredients

2 spray(s) cooking spray

1 pound uncooked 93% lean ground turkey

1 medium uncooked onion, chopped

2 cloves medium garlic, minced

2 large uncooked carrots, chopped

2 ribs, medium, uncooked celery, chopped

1 medium yellow pepper, chopped

1 medium uncooked bell pepper, orange-variety, chopped

1 Tbsp. chili powder

1 Tbsp. paprika

2 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. table salt

1/4 tsp. cayenne pepper, optional

29 oz. fat-free, reduced sodium chicken broth

29 oz. canned diced tomatoes, with mild green chiles

15 1/2 oz. canned kidney beans, drained and rinsed

15 oz. fat-free canned refried beans

Instructions

Coat a 12-inch saute pan with cooking spray; set over medium-high heat.  Brown turkey, breaking up meat with a wooden spoon as it cooks, about 10 minutes; drain and set aside.

Coat a large pot with cooking spray; set over medium heat.  cook onion, stirring occasionally, until soft but not browned, about 5 minutes.  Add garlic; cook, stirring 1 minute. Add carrots, celery and peppers; cook, stirring occasionally, for 5 minutes.  Add chili powder, paprika, cumin, oregano, salt and cayenne; stir for 1 minute.

Stir in broth, tomatoes, both types of beans and turkey; bring to a boil.  Reduce heat to low and simmer, uncovered, stirring every 5 minutes, about 35 minutes total.  Yields about 1 1/2 cups chili per serving.

Notes

If you like your chili spicy, make sure to add the cayenne pepper.  if you prefer your chili on the milder side, leave out the cayenne pepper and use plain diced tomatoes, instead of ones with green chilies.

My note.  Next time I make it, I'll add a green pepper also, for a more variety in color.  I also made it without the cayenne and tomatoes with green chilies.  I used diced tomatoes.   It was mild and very tasty.  I put Parmesan cheese on the table to sprinkle on the chili, if desired.

FYI to WW devotees It is 5 PointsPlus value per serving.
Yield: 8 servings

Go to the Weight Watchers website.  I haven't been disappointed in any of their recipes.  (Ummm...  there was a Pan-Fried Flounder recipe that we weren't too crazy about though.)

Parmesan Baked Tomatoes

I love tomatoes! Especially the funky organic genetically unaltered heritage breed that cost an arm and a leg in the summertime. Someday, I will successfully grow those big beautiful babies, but in the meantime, I will just sit and dream about them every time I make these Parmesan Baked Tomatoes. They are so darn easy to make! They are good by themselves, or add them to a slice of toasted Sourdough Bread with a little Mayo or better yet, ground up Garbanzo beans as a Mayo substitute.
What you need:
4-6 Tomatoes, washed & sliced in half.
2-4 Tsp freshly chopped up Oregano to taste
Salt & Pepper to taste
Olive Oil
Preheat your oven to 450 degrees. Place tomatoes, juicy sides up, in a jelly roll pan. Top with cheese, oregano, S&P, and lightly drizzle with olive oil. Bake until tomatoes are tender, about 15-20 minutes. Its that easy! And you will get all kinds of goodness out of the deal: potassium, calcuim, vitamins like A & D, good stuff like that. Use the extra time you saved making these yummys to sit and SAVOR the flavor.
Enjoy! Love, Katharina