Hey guys, I recently had the opportunity to shoot this 'day in the life of' video with Amex.
We visited one of my favorite local farms, Abma's in Wyckoff NJ and then I got to make one of my favorite weeknight dinners (Turkey+Veggie Chili) with the help of two of my favorite people on the planet (my kids!).
I'd love to hear what you guys think of this one! And be sure to scroll down if you want the recipe I share in the video. xo
1tbsp. extra virgin olive oil
1 small or ½ large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, chopped
1.25 lb. extra lean ground turkey
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. oregano
1 can low sodium diced tomatoes
1-15oz. can tri-colored chili beans
3 cups low sodium chicken broth
2 zucchini, quartered and chopped
3 cups fresh chopped kale
Salt and pepper to taste
Heat oil in a large pot over a medium high heat. Add in onions along with a pinch of salt and sauté for 5 minutes or until they are fragrant.
Stir in garlic and peppers and cook for 5 more minutes. Add in turkey, chili powder, cumin, and salt and pepper breaking down the turkey with a spatula until it is in small pieces and coated with all the seasonings.
Once the turkey has turned from translucent to opaque add in the beans, tomatoes, and chicken broth and bring to a boil. Once you’ve got your boil add in the zucchini and kale, turn down to a simmer and cook for 5-10 minutes or until the veggies are tender.
Serve with your favorite chili toppings. Enjoy!
Makes 6 servings (1.5 cups each).
Nutrients per 1.5 cup serving; Calories: 233; Total Fat: 4.1g; Saturated Fat: 0.8g; Cholesterol: 46mg; Carbohydrate: 21.8g; Dietary Fiber: 5.9g; Sugars: 3.8; Protein: 28.2g
Roasted Brussels Sprouts and Grapes was a request from DimplesDeep1 (here ya go mama!) - This is the perfect side dish for your clean eating Thanksgiving table.
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And don't forget to share this deliciousness with your friends & family! xo