Rania's Recipes: Turkey Chili & Guacamole
If you're looking for some meals to warm you up this winter, be sure to check out these two recipes from Rania Harris!
Turkey Chili with Three Beans
- 1 tablespoon vegetable oil
- 1 ½ Vidalia onions – chopped
- 2 red peppers – seeded and chopped
- 1 teaspoon dried oregano
- 1 ½ teaspoons ground cumin
- 1 ½ pounds lean ground turkey breast
- ¼ cup chili powder
- 1 tablespoon Ancho chili pepper (or to taste)
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- Sea salt to taste
- ¼ teaspoon ground cinnamon
- 2 – 15 ounce cans fire roasted diced tomatoes
- 3 cups low sodium stock
- Several squirts of tomato paste (from the tube)
- 1 - 15 ounce can each (drained and rinsed):
- Small white beans ~ black beans ~ kidney beans
Garnishes:
- Chopped red onion
- Chopped fresh cilantro
- Plain low fat yogurt or light sour cream
Heat oil in a heavy large pot over medium heat. Add onions; sauté until they soften and begin to turn translucent and then add in the diced red bell peppers. Add oregano and cumin; stir for one minute. Increase heat to medium high. Add turkey; stir until no longer pink, breaking up with the back of a spoon. Stir in chili powder, Ancho chili pepper, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices. Mix in stock and tomato paste Bring to a boil. Reduce heat; simmer for 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves.
Ladle chili into bowls. Pass red onion, cilantro and yogurt or sour cream separately.
Serves: 8
Guacamole with Pomegranate Seeds
- 4 ripe avocados, pitted, peeled
- 2 - 3 jalapeno peppers, seeded and minced
- 2 tomatoes - chopped
- 6 tablespoons lime juice (or more to taste)
- 1 half small Vidalia onion - chopped
- 2 cloves garlic - minced
- 1 teaspoon cumin
- Sea salt and freshly ground black pepper to taste
- 1 package pomegranate seeds
- Tortilla chips for serving
Directions:
In a bowl, mash all of the ingredients together with a fork until blended and still chunky. You may also use a food processor using on/off turns.
Add the pomegranate seeds into the guacamole, by hand – do not add them into the food processor, as you want them to remain whole.
Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use.
Serve with tortilla chips
