Anyway, thanks to all that fun stuff, I haven't been cooking much. I've also been using more "tried and true" recipes, since I can make them much quicker. Most of those are already on the blog. Tonight I did another re-make, but after a quick look at my blog, I noticed I never posted it.
Women's Health Magazine
1 tablespoon olive oil
1 small onion, diced
1 pound lean ground turkey breast
1 14 1/2-oz can petite diced tomatoes
1 10-1/2 oz can chickpeas, drained
1 10-1/2 oz can black beans, drained
1 10-1/2 oz can kidney beans, drained
1 10-1/2 oz can low-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
1 Serrano pepper, diced
In a large pot, heat the oil on medium-low. Add the onion and pepper and saute until soft (about 3 to 5 minutes). Add the turkey and brown it (about 5 minutes). Add the remaining ingredients. Stir and bring to a boil, then reduce the heat and simmer for 20 minutes. I simmered this for about a half hour.
Servings: about 6
I would recommend adding either another pepper, or some additional cayenne pepper if you like your chili with a little heat. This isn't very spicy, but all the flavors work very well together.