Today I’m cooking a delicious soup that freezes well to avoid takeout on those busy days when I’m running behind.
1 pound ground turkey meat, cooked and drained well of grease
3 large, fresh, tomatoes, diced
2- 15.5 oz cans red beans, well drained in colander
1 medium red onion, peeled and diced
1/2 bag frozen corn
fresh spinach leaves
1- 32oz container unsalted chicken or beef stock
fresh carrots, sliced
fresh celery, diced
1 red bell pepper, finely chopped
1 jalapenos pepper, finely chopped
jar of salsa, for topping
Add spices to create chili flavor; 1 tsp paprika, 1 tsp cumin, 1 tsp chopped onion, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp pepper, a few dashes of cayenne pepper.
Add spices to taste, ½ tsp each; basil, Italian Seasoning, oregano, parsley, …to taste.
Combine all ingredients in a medium soup pot. Cook on medium heat for about an hour until carrots are tender.
When serving, I top with a tablespoon of salsa for extra flavor. Yum!
My chili freezes well in small containers for simple meals later.
That’s my recipe for Mexican Riviera Turkey Chili. Hope you like it.
May good fortune guide your path.