Yes, light coconut milk. I just had some for lunch and it was really really boring. Oh well. That made me feel so unsatisfied. I hate that feeling. It makes me want to eat bad.
No, no, Soul, LOVE your comments and yummy foods...just was on vacation...ya'know?
I think I will go get my juicer out and try it today....use up some extra produce!
Edited to add, Troo, I had one of these Japanese stiff brushes that really helped with clean up, I lost it when I moved, but I plan to get another one. I just run the shredder basket under hot water immediately after use and scrub, it worked really well.
2 pounds lean ground turkey
46 ounces tomato juice
29 ounces tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 (14.5 oz) cans red beans, drained and rinsed
1 (14.5 oz) can black beans, drained and rinsed
1/2 cup cornmeal (if you like thick chili, if not, leave it out)
Place ground turkey, onion and green pepper in a large, deep skillet. Cook over medium-high heat until turkey is evenly brown. Drain, crumble, and set aside.
Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
******** I cooked the ground turkey, onions and green peppers and then I put it all in the crockpot and cooked it on high for about 5 hours. Yum-o-licious! You can make it lower in cals by using less beans but then it won't be as thick.
2 pounds lean ground turkey
46 ounces tomato juice
29 ounces tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 (14.5 oz) cans red beans, drained and rinsed
1 (14.5 oz) can black beans, drained and rinsed
1/2 cup cornmeal (if you like thick chili, if not, leave it out)
You can make it lower in cals by using less beans but then it won't be as thick.
Hey Troo, it's great to have you posting and making home cooked food!
I just had an idea for more healthy eating talk...We can say what we'd do to a recipe to make it our own!
That's the kind of recipe that can easily have more veggies hidden in without changing the taste too drastically...Of course, I'd use soy crumbles but I'd also make it the following way to further reduce calories and add more nutrition:
I'd omit the sugar (it's a small amount but with these additions, it isn't necessary), add a shredded carrot into the mix, add a few chopped zucchinis, use 1/2 as much tomato juice (or better yet, substitute Spicy V-8 type tomato juice) add in a large can of chopped tomatoes.
I'd use 2 cans o black beans and one of red (black are higher in fiber and antioxidants).
To thicken, I'd puree 1 cup or so of the mixture and add it back in. Instead of cornmeal, I'd add 1/2 a cup of fresh, frozen or canned corn to the mix before it's done.
I'd serve it with sliced green onions, Tofutti Sour Supreme and sliced black olives for garnish and lots of "Red Hot" on the side. I'd make some baked tortilla chips available too, but probably wouldn't eat them myself.
OK Ladies - it's supposed to be like 93 today and I'm thinking about chili!!!! What's up with that? I will try this though. But like Soul said, I will make some substitutions to make it more appealing to our tastes.
Hey Soul: your changes sound yummy. I also have a recipe for a chili that is packed with veggies, it's a total veggie chili, but I am partial to meat and bean based chilis. I didn't know that black beans have more fiber, I'll have to switch those up! Thanks for the interesting changes, I never thought of blending some of it. I do that with some soups I make, I make a black bean and salsa soup that I do that to.
Gosh, you guys are making me hungry for real breakfast food...all I've eaten lately is cereal!
I posted this in the nutrition section, but this was TOO good not to share with my Black Team! Good way to use up tomatoes that are coming in on the vines
Recipe from Epicurious.com
Source: Gourmet | July 1999
ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL
This recipe can be prepared in 45 minutes or less.
Servings: Serves 8.
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Ingredients
4 red bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil
Preparation
Preheat oven to 425°F and lightly oil a large shallow baking pan.
Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
Macrobiotic and all that! 
What's goin' on in our healthy kitchens?
I love you guys. 
Yum!
