Healthy Comfort

Posted on August 31, 2014. Filed under: Main Course | Tags: , |

I’m all about eating healthy, in case you couldn’t tell. But there are 2 types of food that I generally don’t think need to be healthy; desserts and comfort food. You know, the stuff you eat when you want to feel better, the mac and cheese, the heavy soup, the cake, the cookies the pies. Those I don’t generally substitute, but I do try to make from scratch. I feel if that kind of food is made from scratch, you at least know what is in the food, and it just tastes way better. Mom always made all the desserts we ate from scratch and because that’s what I grew up on, stuff you get from the grocery store never tastes right to me.

Sure, making things from scratch takes a LOT longer and makes a ton of dishes no one wants to clean (especially when I don’t have a dishwasher!), but it’s always worth it. This week I made my favorite healthy comfort food, my turkey chili. I had been wanting to make it a while, but it takes about two days and I needed to have a chunk of time on both days to get everything prepped, and my work schedule had been messing with that. This recipe has been developed over a few months with three different batches, and I think this is the best. It started months ago with ground turkey, but when I saw an episode of Dinners, Drive ins, and Dives that had a restaurant that would dry rub and roast a turkey breast, I had to try making the turkey breast. I made one for Thanksgiving with Calli and it was a huge success. I had an extra turkey breast because mom gave me one, and the turkey chili was born.There’s a lot of inactive time with this recipe, but you have to make sure you’re around when you think the turkey will be done. Enjoy!

 

Two day Turkey Chili

Dry rubbed turkey breast, shredded (Recipe below)
4 jalapenos1 poblabno
1 red, green, orange, and yellow pepper
1 red onion, chopped
5 cloves garlic, smashed
1 large can tomato sauce
1 large can smashed tomatoes
1 large can chickpeas
1 large can pinto beans
Tumeric
Salt
Pepper, white, red and black
Cummin
Oregno, dried and fresh
Basil, Dried and Fresh
Curry powder
Paprika
Mustard Powder
Siracha

  1. Char 2 of the jalapenos, the poblano and the red pepper on the stove burner and set aside. Chop and de-seed the other peppers and put them in the bottom of the crock pot.
  2. Saute the onion and garlic in some olive oil with salt, pepper, tumeric, cummin and curry powder until transparent. Layer on top of the peppers in the crock pot.
  3. Chop and de-seed the chared peppers and added them to the crockpot.
  4. Pull the turkey off the bone, it should fall right off, and add to the crock pot. Cover everything with the tomatoes, add more spices. Put in the fridge over night.
  5. The next day, cook on low for about eight hours, stirring every once in a while. At the end of the time, add the beans, siracha, and fresh spices and cook for another twenty minutes. Serve with your favorite bread, or alone!

Dry Rubbed Turkey breast

Brown Sugar
Sea saltBlack and white pepper
Dry Oregno
Dry basil
Mustard pepper
Garlic Powder
Coffee grounds
Paprika
1 bottle honey mustard
8-10 pound Turkey breast, thawed.

  1. There are no exact measurements to the spices, just make sure you adjust for your own tastes. Mine was heavy on the brown sugar, salt and pepper, and light on the other spices. Mix all together and rub on the turkey. Put the turkey in the fridge over night.
  2. Preheat your oven to 225 and pour the honey mustard over the turkey. Roast for about 8 hours or until the stepmother in the turkey pops out. Let cool slightly before adding to chili, or slice right away to eat!

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