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Recipe: Spicy Chipotle Brussels Sprouts and Turkey

Chipotle chili is a delicious (and underused) ingredient that is simply made by smoking jalapenos.  Generally, chipotles come in two forms: a dried powder, or canned an adobo sauce.  Adobo is nothing more than a spice an herb combo of paprika, oregano, salt, garlic and vinegar.  Usually though, it has a lot of salt.  I’m someone who enjoys their salt, but I also like having the dried powder on hand, so that’s the ingredient in this recipe.  If you choose the canned chipotles, you probably won’t need the whole can!

Spicy Chipotle Brussels Sprouts and Turkey

Serves 10

  • 2 tablespoons olive oil
  • 16 ounces lean ground turkey
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • ½-1 teaspoon chipotle chili powder
  • 2 small sweet potatoes, chopped
  • 15 Brussels sprouts, quartered
  • 6 plum tomatoes, chopped
  • 2 tablespoons chopped parsley or cilantro
  • Salt and pepper to taste

In a large pot over medium heat, heat 1 tablespoon of the olive oil.  Add the turkey and cook, browning it and stirring frequently.  Once the turkey is mostly cooked, remove and set aside. 

Add the remaining oil to the pot.  Add the onion and cook for about 7 minutes or until it begins to caramelize.   Add tomatoes, garlic and oregano; cook for 5-7 minutes or until the tomatoes begin to fall apart.  Add the chili powder and sweet potatoes and up to 1 cup of water, or until the potatoes are almost fully submerged.  When the potatoes are mostly cooked (after about 5-10 minutes), add the Brussels Sprouts, cover and simmer for 5 more minutes.  Season with salt, pepper, and parsley.

144 calories ∣ 59 calories from fat ∣ 1 g fat ∣ 1 g saturated fat ∣ 12 g carbs ∣ 3 g fiber ∣ 10 g protein ∣ Good source of vitamins A, C, and K ∣ Selenium

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