Kooking with Ken

Chili with Pecans

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Yet another chili recipe, this time topped with toasted pecans and served over rice.

2 cups dry red and/or pinto beans
1 tablespoon extra virgin olive oil
1 cup chopped onions
1 medium carrot shredded
2 tablespoon chili powder
2 teaspoon ground cumin
1 pound ground lean turkey
1 can 28 oz. No-salt added diced tomatoes
1 yellow bell pepper, seeded and diced
2 cups uncooked brown rice (cooked)
1/2 cup chopped pecans
1/4 cup chopped fresh parsley

  1. Soak beans 24 hours, then boil 5 minutes
  2. In a large deep skillet, heat oil over medium heat.
  3. Sauté onion and carrot until onion is transparent and carrots are tender.
  4. Stir in chili powder and cumin until blended, about a minute.
  5. Add ground turkey, break up and brown about 6 to 10 minutes until thoroughly cooked.
  6. Add tomatoes, peppers, and beans.
  7. Stir, cook, add water as necessary.
  8. Preheat oven 350 d, spread pecans on cookie sheet and toast 3 minutes, stir and toast 3 minutes. Cool and set aside.
  9. Chop parsley.
  10. Pour chili over brown rice and top with pecans and parsley.


This page last updated: Wednesday, 02-Nov-2016 08:40:04 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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