My favorite quick, one pot meal…

We all need a go to meal.  Something that we have all the ingredients on hand at all times and is fast and easy to prepare right? 
This is mine.  It take me about 28 minutes from start to finish but longer if I use brown rice and guess what?  Everyone in the house will eat it!!!  That’s what truly makes this one pot dish a winner to me!
Bean and Rice Stew
Ingredients:
1 Tbsp Olive Oil
1 onion, chopped
3 garlic cloves, minced
1 lb ground turkey or beef
1 can drained and rinsed black beans
1 cup of frozen corn
2 1/2 cups water
1 cup uncooked rice (brown rice will increase the cooking time)
1 tsp Better than Bouillon beef flavored
Salt and Pepper to taste
Directions:
Heat Olive oil in a large, deep skillet.  cook onion and garlic til apaque and softened.  Cook the ground meat over medium high heat until evenly brown. Drain excess fat. Stir in water, rice, beans and corn.   Season with beef bouillon and salt and black pepper. Simmer for about 20 minutes or until rice is cooked and water is absorbed.
***this recipe is super flexible.  Add to it what you want.  I have a friend who adds salsa to it to give it a different touch.  Use green peppers, add zucchini…really whatever you want to add.
****You can use brown rice with this.  It will increase your cooking time but what I have done before is to cook the rice in the morning and throw it in when everything else is cooked and just heat it through.

Turkey and Pinto and Black Bean Chili

I’m cold. Now I am not talking just a little cold here, I mean I am bundle up in a bunch of sweaters, fuzzy sock and big slippers, gallons of hot tea being drank, but I still can’t seem to get warm so I guess that’s why my family is eating lots of soups and comfort foods right now! Anything to try and be warm. This chili fit the bill. Needed to simmer on the stove and I knew if would smell just perfect and add the illusion of warmth to the house!

Turned out absolutely perfect and I can’t wait for the leftover for dinner tonight!

Recipe for the cornbread can be found here!

Turkey and Pinto Bean Chili (adapted from Epicurious.com )

Ingredients:

• 1 Tbs Olive Oil
• 1 large onion, chopped
• 2 medium-size red bell peppers, chopped
• 6 garlic cloves, chopped
• 1.5 pounds ground turkey
• 5 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 2 15-ounce cans pinto beans, drained
• 1 15-ounce can of black beans, drained
• 1 28-ounce can crushed tomatoes
• 3 cups canned low-salt chicken broth
• 1 ounce semisweet chocolate, chopped

Directions:

Heat Olive Oil in a large heavy bottom pot. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour but can be simmered longer for a thicker chili. Season with salt and pepper.