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More To Love teaches plus size women how to learn body-acceptance and end dieting for good. 

Rachel's Spicy Turkey Chili

Rachel Estapa

This chili meal is perfect for icky, cold days...just like all the ones that seem to be taking place in Boston this winter ;/  I made up this recipe myself and I usually make a double-batch -- it's a little heavier on the spice (esp cumin) so adjust to your tastes.

What you need

  • Slowcooker
  • 1 lb ground turkey
  • 2 cloves minced garlic
  • 1/2 onion chopped up
  • 1 1/4 tbsp chili powder
  • 1 tsp red pepper flakes
  • 2 tsp garlic powder
  • 2 tbsp cumin
  • 1 tsp sugar
  • 1 tsp each of salt & pepper (add to  your taste)
  • 1/4 cup beef or chicken stock (optional, but adds richness)
  • 1 can drain, diced tomatoes (flavored is great)
  • 1 can of beans (we like pinto)

PREP

Add a teaspoon of vegetable oil to a medium-heated skillet. Toss in your garlic and let cook for <1 min, then add turkey and cook through until done. While that's all cooking, add your dry spices to a bowl and set aside. Chop up your onion and put it right into the slow cooker (OPTIONAL: I spay the cooker w/ a little cooking spray just so things don't stick)

Once your turkey is done, drain it well and toss into the slow cooker. Add your dry spices, stock and diced tomatoes. 

Set it on LOW for 8 hours or HIGH for 4. Within the hour before it's ready, add in the beans.

ENJOY

Scoop into a bowl and garnish how ever you want. I really like to add lime, shredded cheese, cilantro, dollop of sour creme and Tabasco sauce. We also eat it up w/ lime-flavored corn chips. 

It freezes very well (up to 3 months) so save some too for future yums-yums.

Let me know how it turns out in the comments below! 

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