Ground turkey is a lower-fat alternative to beef chuck, and kidney beans -- loaded with vitamin C and omega-3s -- are an especially nutritious option. Yes, turkey contains tryptophan (an amino acid that can have a pleasantly sedative effect), but this one-pot dish has two other comfort-food essentials going for it: a warm temperature and a hearty makeup.
Whole Living, March 2011
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely diced
- 1 green bell pepper, seeded and diced
- 2 chipotle peppers in adobo, minced, plus 2 tsp. sauce
- 1 pound dark ground turkey meat
- 1 28-oz. can diced tomatoes
- 1 15-oz. can kidney beans, drained and rinsed
- Coarse salt
- 1 avocado, peeled and sliced
- 1 lime, cut into wedges
- 1 small red onion, diced
- 1/2 cup grated sharp cheddar (1.5 oz.)
- Fresh cilantro sprigs
- Heat oil in a medium pot over medium heat. Saute onion and bell pepper until tender, 6 to 8 minutes. Add chipotle and adobo sauce and cook for 1 minute. Add turkey, breaking it up with the back of a spoon, and cook until no longer pink, about 3 minutes. Add tomatoes with juices and beans.
- Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes (add water to adjust consistency). Season with salt and serve alongside garnish.
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