Fiesta!

My sister-in-law Victoria introduced me to this recipe.  Over the past couple of years, I’ve modified it, especially now that Beth and I are on the Slow Carb Diet.  It tastes good, it’s not too complicated, and you get lots of leftovers making meals for the remainder of the week pretty easy.

Ingredients:

One pound of ground turkey
Two cans of black beans
Two cans of kidney beans
Two large cans of diced tomato
One can of Rotel tomatoes (we use the one with mild chilis)
Can of chopped chilis
Taco seasoning
Kale (quarter pound) (optional)
Turmeric (optional)
Avocado
Onion
Can of sliced black olives

Directions:

If using kale, I would recommend running it through a food processor before doing anything else, mincing it thoroughly.  

1. Brown turkey in a pan.  We use a really large skillet so we just add the rest of the ingredients to that, but you can use a crockpot after browning the turkey.
2.   Add one of the large cans of diced tomatoes.  Add can of chilis.
3.   For the taco seasoning, we bought one of the larger containers from Costco.  I use four tablespoons.  You can just buy some of the individual packets if you want. Add turmeric.  This is optional.  Don’t be surprised that everything turns orange.  Turmeric is added because of the extensive health benefits.  Stir everything up so that the turkey is coated with the spices.  
4. Add beans.  I empty the cans into a colander and rinse before adding.  
5. Add can of Rotel.
6. Add that second can of tomatoes.
7. Add kale.  Again, this is optional, and it’s added because kale is one of the most nutritious foods on the planet.  When I first did this, I used about a pound of kale - that was too much.  A quarter pound would be much better.
8. Mix everything up real well.  Cover, and let it cook.
9. While cooking, dice up the onion.
10. Dice the avocado.  
11. Periodically stir.  I usually consider it done when I see everything boiling a little bit.
12. Serve in big bowl.  Add some onion, avocado and olives.  
13. I also add some hot sauce.  I prefer Habanero Tabasco.  Beth like the Chipotle Tabasco.
14. Mix this last bit up in your bowl and eat!

As I mentioned earlier, Victoria introduced this to me.  Before we were on the Slow Carb Diet, we served it on a bed of rice and added cheese, as well as Fritos for texture.  Eliminating these items and adding the kale, I’m not sure if you can find a more nutritious one-pot meal.