I'm pretty sure I've mentioned this before, but I'm a one-pot girl. To the dismay of my kids and picky husband I love chili-like dishes, stews and skillets. Throw it all together, pour it on the plate and I'm happy!
It's fun coming up with combinations that work this way, too. My approach is pretty much a protein base mixed with lots of veggies that make sense together.
Recently I've rediscovered eggplant as a chili/stew additive. It naturally thickens and bulks up these types of dishes. Plus it gives me a way to eat a vegetable I generally leave out of my diet.
I've made this dish twice so far and I love the flavor combination. It's great to bring to work for lunch topped with cubed avocado.
Here's what I do...
- 1 20-ounce package of ground turkey (the ones by me are now 19.2 ounces -- gotta love how we pay the same and get less!)
- 1 large sweet onion, chopped
- 1 tbsp ground cumin
- 1 tsp dried thyme
- 1 large eggplant (mine was just about 450g)
- 1 large sweet potato (mine was about 500g)
- 1 8-ounce package of baby portobello mushrooms
- 1 jalapeno pepper (seeds and inner membrane removed if you want it less spicy)
- 3-4 cups of chicken broth based on desired thickness (more broth will require longer cooing time to reduce and thicken )
In a large skillet over medium-high heat, brown the turkey with the onion, cumin and thyme. While it's cooking, cut the ends off the eggplant and peel with a potato peeler, then cut it into cubes. Add the eggplant to the browning turkey with a pinch or two of salt. Toss it all together and let it cook while you the sweet potato into cubes. I use this technique a lot while making chili -- cooking and cutting in a pattern until all ingredients are added.
Once the potato is added, chop the mushrooms and add, then do the same to the jalapeno. Once all the ingredients are in, add the broth, lower to a simmer and cook for at least 30 minutes allowing the flavors to merge and the potato to soften.
That's it! Scoop out and enjoy a warm bowl of awesome!
I topped it with a little dried cilantro for the photo but I normally top it with cubed avocado for a more balanced meal since it's pretty low in calories and fat on its own.
|Servings||Amt per Serving|
|205||6g||5g||Points: 4||P+: 5|
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