It’s Sunday! Time for a dose of PowerMeal A Week!
I’ve seen some awesome recipes from checking out the link ups of recipes on PowerCakes‘ site. Definitely need to try some of them out!
This week I made a turkey sausage and bean chili. I made this once before and I guess it was so good that I got a request to make it again for dinner on Thursday.
Side note: Does anyone else eat turkey sausage? I kinda love turkey sausage now. I originally had been wanting to try chicken sausage and when I couldn’t find it at the grocery store, I settled for turkey sausage. It’s so delish! I have yet to try some chicken sausage, though. I’ll find some and come up with a recipe for it eventually!!
When I originally made this meal, I served it on top of some yummy rice. The rice was complimentary to the chili and it tasted so good. So I’ll include a quick how-to-cook rice in here. This is how my momma taught me! You guys are special…
I used white rice but since then I bought some brown rice. Use brown rice.
Start off by “frying” or browning a cup of rice in a medium saucepan using EVO. Throw in any tomato, onion, garlic, cilantro you may want to use to give the rice flavor. Cilantro is awesome in rice, by the way.
After the rice looks “toasty,” add in anywhere from 1-1/2 C to 1-3/4 C of water. Quickly bring the water to a boil. Stir in salt or any other seasonings like garlic salt.
Lower the heat to a simmer and cover. Cook at a gentle simmer until the water is completely absorbed and the rice is tender. About 10-15 minutes.
Boom. There’s your rice.
You probably want to start working on the rice before starting on the chili.
For the chili, use whatever beans you’d like. I’ve used black, pinto and black eyed peas. I’ve thrown in some garbanzo beans aka chick peas to the mix as well. Having all those varieties of beans makes it easy to mix it up a bit every time you make this dish.
I used this turkey sausage.
To start off, cut up slices of the sausage. I used about a little over half a sausage link. I could’ve used more, though! Add in as much sausage as you’d like. Dice some tomatoes and onions. Throw these and the sausage onto a pan heated with EVO and cook for a few minutes.
Then you get crazy with all the beans you decide to put in. I used a cup each of black and black eyed peas in this recent batch. Add in a cup of corn. Stir it all together.
Yum. Now here’s one secret ingredient. Ready for it? Once you see the juices in the pan starting to simmer, add in this baby.
Trust me on this one. I used 1/2 C of it according to my taste preference. Use as little or as much as you’d like. Stir in some garlic salt along with it. Let it simmer on low until it’s time to serve it!
Check out this end product. It’s sooo good, I’m telling ya!
This is what my plate looked when I first prepared this meal with rice.
This is a pretty simple and quick meal to make. The chili takes less than 20 minutes to prepare. Try it out for sure and don’t forget that secret ingredient. You can thank me later.
Happy Prepping-Your-Meals-for-the-Week Sunday!