Tag Archives: green peppers

Fiesta Chili

Always looking for lunch ideas, I decided to make a light version of chili using turkey, white beans, and nutrient rich vegetables.  It is colorful, festive, and full of flavor.  A great spring time twist on the hearty winter meal.  It definitely spiced up my day!

Fiesta Chili

Pieces:

  1. 1 pound ground turkey meat
  2. 3 tbsp. olive oil
  3. 2 tsp. cumin
  4. 2 tsp. smoked paprika
  5. one half of an onion, chopped
  6. salt and pepper, to taste
  7. 1 tsp. red pepper flakes
  8. 2 green peppers, chopped
  9. 2 yellow peppers, chopped
  10. 1 zucchini, chopped
  11. 2 cans diced tomatoes with chilies
  12. 1 can small white beans
  13. 1 can black eye peas

Process:

  1. In a large deep saute pan, add the turkey, oil, cumin, paprika, onion, salt and pepper, and red pepper flakes.
  2. Stir constantly, mixing the flavors and breaking up the turkey into small chunks.
  3. When the turkey is almost cooked through (about 5-7 minutes), add the chopped green peppers, yellow peppers, zucchini, diced tomatoes, white beans, and black eye peas.
  4. Cover and let simmer about 30 minutes on medium-low heat.
  5. Cook for the last 10 minutes uncovered.
  6. Serve hot!

Happy Allergy Free Eating!

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Sizzzzling

Last week, I made fajitas at home and never had a chance to share them!  I like making fajitas at home because you can add so much variety to them and really personalize your favorite flavors.  I am also finding that ethnic foods fit well with my diet, so fajitas were a great weeknight meal for me.

First I made Smokey Corn and Beans:

Pieces:

  1. one can of drained black beans
  2. one half bag of frozen corn
  3. juice of one half of a lime
  4. 3 tbsp. smoked paprika
  5. a few handfuls of torn parsley

Process:

  1. In a large pan, add the beans, corn, lime juice, and paprika.
  2. Cover and put over medium heat.  Stir every few minutes, until warmed through.
  3. Toss with a few handfuls of torn parsley.
  4. Serve on the side of fajitas, or right in the tortilla!

 

Then I sauteed chicken tenders and sliced green pepper and onions in a large saute pan with some olive oil.  I added about 3 tbsp. lime juice, 2 tbsp. cumin, a sprinkle of salt, pepper, and garlic salt.  Stir and cover for about 10 minutes, until chicken is cooked through and pepper and onions are tender.

To assemble fajitas, I used warm white corn tortillas topped with smokey corn and beans, chicken with peppers and onions, mild salsa, and guacamole.  So tasty, I couldn’t stop at just one!  Ole!

Happy Allergy Free Eating!

 

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