Daily Perricone

Tip of the Day:

Alpha Lipoic Acid is a powerful antioxidant and anti-inflammatory.

Two Bean Turkey or Tofu Chili
Use canned beans for a quick chili on the table. Mix and match varieties (i.e., kidney, pinto, black, etc.)

Ingredients:

2 tbsp. extra virgin olive oil
1 large Spanish onion, chopped
3 gloves garlic, minced
1 each red and yellow peppers (can use all red if can’t find yellow), chopped
1 tbsp. ground cumin
2 tbsp. chili powder
2 1/4 cups cooked kidney or pinto beans, drained or 1 15 oz. can
2 1/4 cups cooked white beans, drained or 1 15 oz. can
1 lb. freshly ground turkey or 1 lb. firm tofu, cubed
1 2 lb. can plum tomatoes, chopped with liquid
1 tbsp. balsamic vinegar
Tabasco sauce or cayenne pepper to taste
Chopped black olives, scallions and 1 tablespoon grated Parmesan or Roman cheese per serving.

Preparation:

In a 5 – to 6-quart soup pot, heat the olive oil and sauté the onion garlic, and peppers for 10 minutes over medium heat; add the turkey and sauté for another 5 minutes. Add the cumin and chili powder and cook for another 5 minutes. Add the cooked beans, chopped plum tomatoes and their liquid and the balsamic vinegar. Cook covered fro 15 minutes. Add the Tabasco or cayenne to taste and cook covered another 15 minutes. Serve piping hot garnished with chopped olives, scallions, and grated cheese.

Serves 6 to 8

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