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scrawnyguy
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Cooking good, protein packed, fat free food isn't hard. The recipe below is a little involved, but the result is killer!
Ok, I make this whenever I want some good ol' Cuban Black Bean Chili... which is traditionally pork shoulder and loaded with fat...
6 Smoked turkey Legs
1 Pound Ground Turkey Breast
2 Large cans of Black Beans
1 Can Tomato Sauce
1 Diced Onion - Large
3 Cloves of Garlic, chopped and smashed
2 Green Peppers, Diced
1 Hananero, Diced
1/2 cup Frozen Corn
10 Tablespoons of Chile Powder (split 5 and 5)
2 Tablespoons of Cumin (split 1 and 1)
1/4 cup Salsa (any fat free type)
1/4 cup Cider Vinegar
Salt/Pepper/Sugar to adjust flavor
Put the turkey legs in a pot and cover with water, boil until the skin is loose and meat is coming away from the bone. Strain and reserve juice; refigerate juice and skim fat... should come off in a single hunk. In the mean time, pull the meat off the legs. Discard skin and bones and stuff. Sautee the ground turkey in the same pot, adding half the chile powder and half the cumin, and 1/2 tsp or so of salt and pepper. (to taste)
In a large pot, sweat the onion and garlic in the de-fatted broth until translucent, then add the peppers, beans, corn, tomato sauce, salsa, and cider vinegar. Boil this hard for a minute or two, then lower to a light simmer. When the peppers are soft, add the cooked turkey, and the rest of the Chile Powder and Cumin. Allow to simmer a few minutes and taste for salt/pepper/acidity... add sugar only if you need to cut the acid. If naturally too sweet, add more vinegar. If too thick, add water. If too thin, simmer a bit longer.
It is almost totally fat free, packed with good plant and animal proteins, and tastes like real chili... CUZ IT IS! If you want to up the carbs, serve over brown rice, but you can eat it just on it's own. Take some time and try it...
Ok, I make this whenever I want some good ol' Cuban Black Bean Chili... which is traditionally pork shoulder and loaded with fat...
6 Smoked turkey Legs
1 Pound Ground Turkey Breast
2 Large cans of Black Beans
1 Can Tomato Sauce
1 Diced Onion - Large
3 Cloves of Garlic, chopped and smashed
2 Green Peppers, Diced
1 Hananero, Diced
1/2 cup Frozen Corn
10 Tablespoons of Chile Powder (split 5 and 5)
2 Tablespoons of Cumin (split 1 and 1)
1/4 cup Salsa (any fat free type)
1/4 cup Cider Vinegar
Salt/Pepper/Sugar to adjust flavor
Put the turkey legs in a pot and cover with water, boil until the skin is loose and meat is coming away from the bone. Strain and reserve juice; refigerate juice and skim fat... should come off in a single hunk. In the mean time, pull the meat off the legs. Discard skin and bones and stuff. Sautee the ground turkey in the same pot, adding half the chile powder and half the cumin, and 1/2 tsp or so of salt and pepper. (to taste)
In a large pot, sweat the onion and garlic in the de-fatted broth until translucent, then add the peppers, beans, corn, tomato sauce, salsa, and cider vinegar. Boil this hard for a minute or two, then lower to a light simmer. When the peppers are soft, add the cooked turkey, and the rest of the Chile Powder and Cumin. Allow to simmer a few minutes and taste for salt/pepper/acidity... add sugar only if you need to cut the acid. If naturally too sweet, add more vinegar. If too thick, add water. If too thin, simmer a bit longer.
It is almost totally fat free, packed with good plant and animal proteins, and tastes like real chili... CUZ IT IS! If you want to up the carbs, serve over brown rice, but you can eat it just on it's own. Take some time and try it...
