Maybe you’re turkey-ed out, or maybe Thanksgiving insanity threw off any sort of meal plan you had going and you ended up eating turkey four days in a row due to poor planning/holiday recovery. The pumpkin pie made me do it.
I’ve been making turkey marinara with spaghetti squash like it’s going out of style. It’s easy and it’s good, and for these reasons I’ve been throwing a pound of ground turkey and a spaghetti squash into my shopping cart each week knowing it’s a (relatively) fast, go-to meal we enjoy.
But on Sunday night as I was getting the meat out of the fridge, I was suddenly very bored of turkey marinara. So instead of Italian seasonings, I grabbed chili seasonings, and instead of spaghetti squash, I grabbed a sweet potato. I know, I know. I’m a wild and crazy woman! Living on the edge! Don’t hold me back!
Turkey Marinara vs. Turkey Chili: it’s basically the same, except different.
Dear Spice Cupboard, thank you for helping me feel like a kitchen magician.
2 Tbsp coconut oil
1 small onion, diced
1 bell pepper, diced
2 Tbsp tomato paste
1 lb ground turkey
1 cup water or broth
1 sweet potato, peeled and cubed
28 oz diced tomatoes
Chili spices to taste: cumin, chili powder, salt, garlic powder, crushed red pepper, Tabasco. (Or make it easy on yourself and just use a packet of chili spices.)
Saute onion and pepper in oil until soft. Stir in tomato paste and spices, add ground turkey and cook on medium heat until meat has browned. Add tomatoes, water or broth and cubed sweet potato. Bring to a boil and then reduce to a simmer, cooking until sweet potatoes are tender and cooked through.
Topped with avocado and a little pepper jack cheese.
This was so good we easily ate leftovers for lunch yesterday in taco salad form.
On a bed of lettuce with more (beat up) avocado, more shredded cheese and Greek yogurt too.
Now it’s gone and I wish there was more. Too bad I’m not that kind of magician.