Wednesday, May 4, 2016

Detox Day 20 Black Bean Chili con Quinoa

Today we had a Gray May kind of morning, and chili just seemed like a good idea.  This recipe is another one of those that came out of my fridge, meaning that I just cooked whatever I had in there and it somehow turned into a dish I will cook over and over again, especially because it took 15 minutes to make. To take this to the next level and make it a vegan chili, simply replace the turkey with red kidney beans, chickpeas or any other legume. No chips needed, but if you want something crunchy my husband recommends scooping it up with sweet potato chips. And if you're in the "beyond" part of the 30 days to healthy living program, a little organic or vegan (non-soy) cheese would be ok. Top with diced tomatoes, avocado, green onions or chives, or all of the above.


1 lb of organic ground turkey
1/2 Tbs of cumin
2 cloves of crushed garlic
S&P al gusto
4oz of chopped mushrooms
1 large sweet potato
1 large red bell pepper
1 can of organic black beans
1 can of organic tomato paste
1/2 cup of organic quinoa
1 cup of water
Chopped green onions al gusto for garnish

Paso a paso:

1) Cook turkey throughly. Add garlic, cumin, paprika, salt and pepper.

2) Add mushrooms, sweet potatoes, red pepper, black beans, tomato paste, quinoa, water and cooked turkey to crock pot.

3) Cook on medium all day. (When you get home this will be ready to go!)

4) Top with your favorites and enjoy with your family. Even the picky eaters will love it.