This recipe does not work together with Black Bean Burritos as our “paired” recipe does. You can make it alone here using either black beans or pinto beans as suggested. To save yourself time in the future, make a double batch and freeze half for another day. Why dirty the pots twice?
Ingredients:
1 cup(s) red onion -- diced
1 bunch kale -- stemmed and chopped 1" pieces
1 1/4 lb(s) ground turkey
3 garlic clove(s) -- crushed
3 roma tomato(es) -- diced
15 oz(s) tomato sauce
4 tsp chili powder -- (1 Tbsp. is three tsps.)
1 tsp salt
1 tbsp cumin
30 oz(s) pinto beans -- or half kidney beans
1 cup(s) corn -- fresh or frozen
1 cup(s) shredded cheddar cheese -- optional topping
Directions
Prep Work: Chop kale. Chop tomatoes. Chop onion. * Soak and cook beans in a crock pot. (see below)
1. Saute onions with grape seed or olive oil in large skillet on medium heat for 2 min. Add kale for 6 more min.; then add turkey and garlic. Saute until turkey no longer pink.
2. Add tomatoes, tomato sauce, chili powder, salt and cumin. Simmer half covered for 20 min.
3. Add beans, corn, and enough water to loosen to desired consistancy. Heat through and add more salt and pepper to taste.
4. Top individual servings with cheese. Also good with guacamole, sour cream, olives or green onion.
* Soaking and then cooking your beans in a crock pot will eliminate many of the indigestible sugars that are natural to beans. Even with canned beans rinsing them well should help too.
(adapted from Taste of Colorado cookbook)
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Comments:
This recipe is one of my favorites! My kids ate two helpings of it and my picky eater ate three! I am so excited we have left overs! 