February is American Heart month. This week on the Dish, Dani shows you how to eat your way to a healthy heart with a little Southwestern flair! (U.S. Air Force video by Paul Wenzel)
Southwestern Three Bean Chili with Turkey
1lb ground turkey (optional)
1 cup yellow onion, chopped
1 small jalapeno, chopped
3 Tbsp garlic, chopped
16oz can navy beans, low sodium
16oz can pinto beans, low sodium
15oz can black beans, low sodium
4oz diced green chilies
2 14.5oz can diced tomatoes
2 Tbsp chili powder ( more to taste)
2 Tbsp dried oregano
1 Tsp ground cumin
½ bunch cilantro, leaves
1 lime, quartered
1 cup Mexican blend, shredded cheese
1 avocado, chopped
1. Heat a deep pot to medium heat and sauté onion, jalapeno and garlic [and ground turkey] till soft ~ 4-7minutes.
2. Add beans, green chilies, tomato, and spices. Simmer on medium heat for 15-20 minutes. Stir in cilantro.
3. Serve in a bowl; sprinkle with cheese, top with avocado and a wedge of lime.