Another winter family favorite, and one batch will also provide for several brown bag lunches.
1 14 oz. can kidney beans
1 14 oz. can black beans
1 14 oz. can red beans
6 medium tomatoes
2 large white onions
2 bell peppers, green or yellow
3 cloves garlic
2 lbs. ground turkey
8 oz. tomato paste
1 cup chicken stock
3 tbs. red chile
3 tbs. basil
1 tbs. parsley
1 tbs. cumin
2 tbs. black pepper
1 chopped serrano pepper (seeded)
red pepper to taste
4 oz. shredded sharp cheddar cheese
Brown the meat in a nonstick skillet, and then place it in a large stock pot. Chop the tomatoes, onions and peppers, and add to the pot. Press the garlic and add it, as well as the other spices. At this point, add about 1 tbs. of red pepper.
In a bowl, mix the tomato paste and chicken stock until smooth, then add to the pot. Stir everything up, and cook on a medium stove for about 15 minutes so the flavors can start to mix. Give it a taste, and add red pepper as needed. Cook for about another 20 minutes, or until the kidney beans start to mash when you stir. Serve hot with cheddar on top. Makes 8 servings, and freezes well.
Blocks: 5
Calories: 480
Carb: 45g (41%)
Protein: 35g (31%)
Fat: 15g (28%)
