Category: ground turkey/beef

Black Bean Sweet Potato Chili (with Quinoa!)

When I say this Black Bean Sweet Potato Chili is the best chili I’ve ever made, that is no exaggeration. It’s, like, insanely good.   It will be replacing my usual style of chili, for sure. It’s THAT good.

This chili is full of healthy superfoods (hello, it has QUINOA, the Queen Bee of grains), and the savory is complemented perfectly with the sweet potato. Whooda thunk??  I made this even heartier with the addition of ground turkey, but if you leave it out and use vegetable stock, this is a GREAT vegetarian chili that’ll fill you up for hours.

Look, I know my photography skills are lacking but I assure you, it tastes WAY better than this photo shows. Just trust me on this.

black bean sweet potato chili

Black Bean Sweet Potato Chili (with Quinoa!)

Adapted from What's Gaby Cooking

Ingredients

  • 1 Tbsp plus 2 tsp extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 lb ground turkey
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp chili powder
  • ½ teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 ½ cups vegetable (or chicken) stock
  • 1 15-oz can black beans, rinsed
  • 1 14.5-oz can diced tomatoes
  • ½ cup dried quinoa

Instructions

  1. Heat a large heavy-bottom pot with the oil over medium-high heat.
  2. Cook the ground turkey and onion and cook until the turkey is browned, about 5 minutes.
  3. Add the sweet potato and cook for another 5 minutes.
  4. Add the garlic, chili powder, cumin and salt and stir to combine.
  5. Add the stock, tomatoes, black beans and quinoa and stir to combine. Bring the mixture to a boil.
  6. Cover the pot and reduce the heat to maintain a gentle simmer.
  7. Cook for 10-15 minutes until the quinoa is fully cooked and the sweet potatoes are soft.
  8. Season with salt as needed. Top with avocado, crushed tortilla chips, or nothing at all!
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Ground Turkey and Rice Stuffed Bell Peppers

I don’t typically like stuffed peppers, mostly because they’re made with sausage and green peppers.  Not a fan.  However, I found this recipe on Lean Clean Peanut Butter Machine a few weeks ago and figured I’d give it a shot, since I had some brown basmati rice in the pantry anyway that needed to be used, as well as leftover cottage cheese. In fact, I had all the ingredients except the peppers and thankfully they happened to be on sale at Safeway. I picked up some yellow and red peppers and I’m glad I did because they added a bit of sweetness to the dish, rather than the…blech…taste of cooked green peppers.

stuffed bell peppers

Ground Turkey and Rice Stuffed Bell Peppers

Ingredients:

  • 1 lb ground turkey
  • 4 large bell peppers
  • 1 cup of basmati brown rice
  • 1 cup of cottage cheese
  • 1/2 of a yellow onion, diced
  • 1 can of black beans, drained and rinsed
  • 1 tbsp of ground cumin
  • 1/2 tbsp of chili powder
  • 1 tsp of garlic powder
  • 1 tsp of dried oregano
  • 1 tsp of dried basil
  • salt and pepper to taste

Directions:

  1. Cook the rice according to package.
  2. Preheat the oven to 375 degrees.
  3. Slice the peppers in half and cut out the white parts and the seeds, then place them in a glass baking dish and set aside.
  4. In a pan over medium-high heat, brown the onion with salt and pepper. When onion is cooked, add turkey and brown until cooked through.
  5. Add turkey and onion to the rice and mix in all the spices, cottage cheese, and black beans if using. Mix well then stuff each of the peppers with the mixture, and spread the remaining mixture in the pan around the peppers. Cover and bake for about 45 minutes. 

Easy Basic Turkey Meatloaf

I haven’t cooked much in the past few months, that’s for sure. So when I felt ready to dive back in, I wanted something easy that I knew would get approval from both the hubs and the boy. I had some ground turkey that my husband picked up a few days ago and it was just waiting for me to portion it out for the freezer.  Instead, I took 2 lbs of it and made this super easy turkey meatloaf.

I’m so glad I did. It turned out surprisingly delicious!  I say “surprisingly” because it’s just so easy, with no frills whatsoever. I made it exactly as called for in the original recipe except that next time I’d add half the amount of onion. It was a bit too much for us.

I highly suggest you go visit Sweet Treats and More for some more awesome recipes. I’m really glad I discovered her.

Easy Basic Turkey Meatloaf

Ingredients

  • 2 lbs ground turkey
  • 1 egg
  • 1/2 onion, finely chopped
  • 1 cup milk
  • 1-1/4 cup dried bread crumbs
  • salt and pepper to taste
  • 3 Tbsp brown sugar
  • 3 Tbsp prepared mustard
  • 1/3 cup ketchup

Instructions

  1. Preheat oven to 350.
  2. In a large bowl combine the turkey, egg, onion, milk, bread crumbs, and salt and pepper (it's easiest to use your hands to combine it).
  3. Using your hands form the meat mixture into a loaf and place in a lightly greased 9x13 in baking dish. Sprinkle top with another dash of salt and pepper.
  4. In a separate bowl combine brown sugar, mustard and ketchup. Pour over the top of the meatloaf, spreading evenly. Bake for about one hour or until cooked through.
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My Favorite Turkey Chili Recipe

Hi. Remember me? I used to blog here a long time ago and then I fell off the face of the earth, except for my weekly linky party? Yeah, sorry about that.

But I’m here now, and I have a great turkey chili recipe for you. My chili’s never exactly the same because I didn’t really have a recipe (until now). Sometimes I’ll throw in some extra veggies I have laying around, like zucchini or carrots. Sometimes I’ll use kidney beans, or garbanzo beans, or just black beans.  Sometimes I’ll add corn.  But this is how I made it this time, and it turned out perfect!

The Best Turkey Chili EVER

Ingredients

  • 1 onion, chopped
  • 2 Tbsp olive oil
  • 1 lb ground turkey
  • 1 15-oz can cannelini beans, drained (not rinsed)
  • 1 15-oz can black beans, drained (not rinsed)
  • 1 15-oz can diced tomatoes
  • 1 packet taco seasoning
  • 1 Tbsp chili powder

Instructions

  1. Heat olive oil in a large Dutch oven.
  2. Add onion and cook 5 minutes, until slightly soft. Add garlic and ground turkey and cook until almost brown.
  3. Add taco seasoning and chili powder to meat mixture and cook for 3 minutes. Add beans and tomatoes and simmer until most of the liquid is evaporated, about 20 minutes.
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This recipe’s so super easy, and reheats wonderfully. It’s great topped with some shredded cheddar cheese and cornbread. Enjoy!

Stuffed Squash

CSA

One of my first conversations with my mother-in-law was about my husband’s complete disgust by a recipe she made once for zucchini boats.  I’d never had one, and couldn’t imagine what was so disgusting about it, but ever since then I’ve been afraid of stuffing a squash for fear of my husband being traumatized even further.  But with the onslaught of squash from my CSA, I decided to throw caution to the wind.

Before I get to my recipe for stuffed pattypan squash, here’s what we got in our CSA share this week.

I’d heard stories about CSAs only giving vegetables, but so far I’ve been really happy with the mix of veggies and fruits.  Can’t wait to sink my teeth into those peaches!  I’m so glad I decided to do a CSA with Great Country Farms this year.  Worth every penny.

Stuffed Squash

Stuffed Squash

Ingredients

  • 1 lb ground turkey
  • 1 green onion bulb, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 2 pattypan squash
  • 1/2 cup pasta sauce (or more as needed)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup rice

Instructions

  1. Cook rice according to package directions.
  2. While rice is cooking, boil pattypan squash for 15-20 minutes, or until slightly tender.
  3. Remove squash from pot and allow to cool while you prepare the rest of the ingredients.
  4. In a large pan, brown the ground turkey with the onion, then add the zucchini and yellow squash. Cook for a few minutes and then add the pasta sauce and rice. The mixture should not be too liquid but should hold together fairly well. Season with salt and pepper to taste.
  5. Cut a circle in the top of the pattypan squash, and then scoop out the insides, leaving a 1/2-inch thick skin.
  6. Fill the squash with the meat mixture. Sprinkle with mozzarella and bake at 350 degrees for 10 minutes.
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