Adapted from Culinary Envy
Yield: 8 servings
Ingredients
- 3 tablespoons canola oil or grapeseed oil
- 1 red onion, diced
- 2 jalapenos, seeded or not, minced
- 1 red bell pepper, diced
- 2 tablespoons garlic, minced
- 1 (14.5 oz) can organic petite cut diced tomatoes
- 1 pound ground turkey
- 1/2 teaspoon freshly ground black pepper
- 2 cups brown rice, uncooked
- 1 (16 oz) can kidney beans, drained
- 1 (15.5 oz) can cannellini beans, drained
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can chili beans (not chili, but chili beans-undrained)
- 3-1/2 cups water
- 1 tablespoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- Garnish with chopped tomatoes and sliced green onions, if desired
Directions:
- In medium stockpot over medium heat, add oil, onion, jalapenos and red pepper, then sauté for 5 minutes. Stir in the garlic, tomatoes, ground turkey and pepper. Cook until meat is done (165°F). Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add all the beans, water and seasonings. Bring to a simmer, then cover and cook on low for 20 minutes (do not peek). Fluff with a fork and garnish, if desired.
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