E: Buffalo Turkey Nachos & More Nut Butter Chili

Halfway there! Hope your week is going well. I figured I would share two of the meals we enjoyed this week:

When Josh was leaving for work on Monday morning, I asked him what he wanted for dinner- chili or turkey meatloaf. His answer was meatloaf. As the day progressed….I decided meatloaf didn’t sound appealing. I thought back to this post on How Sweet It Is and knew what I was making!  I baked up tortilla chips using leftover tortillas from our weekend tacos. I then layered the chips with cooked ground turkey (buffalo sauce added while cooking), sharp cheddar cheese, additional buffalo sauce, and corn. Next time, I will definitely throw black beans & jalapenos in the mix:IMG_1282 IMG_1285

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Tuesday night called for chili. I have used Broccoli Hut’s PB chili recipe before and adjusted it to make enough for two.  Tonight, I adjusted it again and used almond butter instead of peanut butter. This makes three larger servings:

Ingredients

  • ~1-2 teaspoons olive oil
  • 1/4 white or yellow onion, diced
  • 1/2 cup tomato sauce
  • 1 1/2 cups cooked or canned black beans
  • 2 cups defrosted mixed veggies (I used corn, peas, green beans, lima beans & carrots)
  • 1/2 cup vegetable broth
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 tablespoons almond butter

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Directions

1. Over medium heat, cook onions in olive oil until tender.

2. Add tomato sauce, beans, mixed veggies, vegetable broth and spices. Bring to a simmer and cover. Cook for ~10-60 minutes (in my opinion, longer is better- brings out the flavor-but whatever you have time for).

3. Add almond butter, place a lid on the saucepan, and allow peanut flavor to infuse throughout the chili (5 minutes).

4. Remove lid, and stir thoroughly. Serve and enjoy!

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What have you been eating this week? Anything fun to share?


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