Budget Eat Repeat

Ingredients:

1.5-2 lbs ground turkey

1.5-2 yellow onions, finely chopped

2 medium carrots grated

1-2 stalks celery, finely chopped

1 tbsp garlic minced

1 cup low sodium chicken/veggie stock, divided

1 14 oz can tomato sauce

1 tbsp. ground cumin

2 tbsp chili powder (3 if you like it spicy!)

1 tsp dried mustard powder

1 tbsp. oregano dried

1 tsp ground coriander

½ tsp salt

½ tsp ground black pepper

2 tbsp. unsweetened cocoa powder

2 tbsp. corn starch (or maize flour)

1 4.5 oz. can of chopped green chilies

2 14 oz. cans fire roasted, diced tomatoes

1 6 oz. can tomato paste

1 14 oz. can kidney beans, no salt added, drained and rinsed

1 14 oz. can pinto beans, no salt added, drained and rinsed

Instructions:

1. Thaw turkey (if frozen) and brown in a large dutch oven or stock pot. No need to add oil, there’s enough fat to keep the meat from sticking. Once it’s browned, drain off the fat. (Not down the drain! Instead drain the fat into a mug or disposable container like a tin can.)
   
2. While the turkey is browning, chop up the onions, celery, carrots, and garlic and throw in with the ground turkey
   .
   
   
3. After the meat is browned and onions soft, add half a cup stock, tomato sauce, and spices (cumin —> cocoa powder). This should make the mixture a much deeper, and richer brown.
   
4. Stir all ingredients together until well combined, lower the temperature to medium low, cover and let simmer for one hour, stirring occasionally. (If you’re in a hurry you don’t have to let it simmer, but it does a lot for the flavor if you’re patient!)
5. After the hour of simmering is up, combine the remaining stock with the corn starch (or maize (corn flour)) and whisk together well. Add that to the stock pot along with all the remaining ingredients.
   
   This is what my bag of corn flour looks like. I didn’t know maize flour was the first time a recipe called for it so I thought it would be smart to include a picture.)
   
6. Let simmer for 30 more minutes (or hours for the best flavor). If it gets too thick for your liking, just add some water or more LOW SODIUM stock to thin it out.
   

Note: Using “no salt added” and “reduced sodium” broth is very important to keep this dish form exceeding 1500+ mg of sodium (and your daily limit is only 2300 mg!)

Nutrition:

Split into 10 servings

Calories: 264

Protein: 22.1 g

Carbs: 34.3 g

Fat: 6 g

Sodium: 594.6 mg