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DIABETIC CHILI WITH BEANS
1/2 lb Pinto beans
1 Green pepper, chopped
2 3 cloves garlic, minced
2 ts Cumin
28 oz Can tomatoes, drained
1 Onion, chopped
1 lb Ground turkey
1 tb Chili powder
2 ts Cayenne pepper
6 oz Can tomato sauce
Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in 1/4 cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned. Drain excess fat from pan. Stir in garlic, chili powder, cumin, and cayenne. Add drained tomatoes, tomato sauce, and beans to chili mixture.Stir well and simmer, uncovered, for 15 minutes. Cover and cook for 1/2 hour over low heat.
Yield: 1 servings
“It requires a certain kind of mind to see beauty in a hamburger bun. Yet is it any more unusual to find grace in the texture and softly carved silhouette of a bun than to reflect lovingly on the hackles of a fishing fly? Or the arrangements and textures on a butterfly's wing? Not if you are a McDonalds's man.”
Ray Kroc
Ancho Chilies: Dried or fresh poblano pepper. Dried anchos are flat, wrinkled, and heart shaped. They range in color from very dark red to almost black. Anchos are mild to moderately hot and often soaked and ground for use in sauces. Ancho Chile Pepper is the dried, ground fruit of Capsicum annum. The product is made from poblano chile peppers grown in Mexico. Ancho has a mild paprika flavor, with sweet to moderate heat.
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