Friday, March 4, 2011

Clean Chili Nachos

candle79 nachos 570x372 Candle 79, the Uptown Girl of Vegan Fine Dining
Clean Chili Nachos
(Makes approximately 10 servings)
Ingredients
1 batch turkey chili (See Below)1 bag clean tortilla chips 
1-2 cups low-fat cheddar cheese (optional)
1/2 lb. cherry tomatoes
5 avocados
1 bunch fresh cilantro, chopped
1 tsp. cayenne (optional)
Directions
Step 1 – Make the chili according to the recipe.
Step 2 – Stir in the cayenne if you like a spicier chili.
Step 3 – When it’s done, you can take the optional step of using a hand blender to blend  up the chili. It takes on more of a “chili-cheese” consistency that way. But it’s not necessary.
Step 4 – Pour a cup of chili over some corn chips and top with tomatoes, avocado and plenty of fresh cilantro!
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Clean Turkey Chili
(Makes approximately 10 cup – freezes well for up to 6 months)
Ingredients
1 tbsp olive or avocado oil
1 large red onion, chopped
1 large green bell pepper, chopped
6 cloves garlic, diced
1 1/2 lbs. lean ground turkey meat
4 tbsp. ground cumin
1 tsp. ground coriander
1 tbsp. chili powder
3 cups fresh tomatoes, diced
1 vegetable bouillon cube, dissolved in 1 cup of water
1 (6 oz.) can of tomato paste
1 (15 oz.) can kidney beans
1 (15 oz.) can tomato sauce, no sugar added (optional)
Crock Pot Directions
  • Follow step 1 below.
  • Then combine all ingredients as listed in your crock pot.
  • Cook on low for 6-8 hours.
  • Note: Get to know your crock pot! Some newer models will cook in shorter time allotments, while older models tend to need more time (up to 1-2 hours!) Adjust cooking times appropriately.
Stove Top Directions
Step 1 – In a large soup pot, sauté the red onion, bell pepper and garlic cloves in the oil.
Step 2 – Once the onions are translucent, stir in the turkey meat. Continue to stir until the meat is cooked.
Step 3 – Stir in cumin, coriander and chili powder.
Step 4 – Pour in the water with the dissolved bouillon cube.
Step 5 – Add the tomatoes, tomato past and beans.
Step 6 – Keep at a low and steady boil for about 5-10 minutes to allow the spices to really absorb.
Step 7 – If you find the chili is to thick or dry, add the can of tomato sauce.
Step 8 – Cool and serve.

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