Friday, May 6, 2016

Light One-Pot Chili Tortellini


My wonderful husband, Steve, has been working very hard on updating the blog and launching our new website!  I hope that you like it!  We're trying to make everything easier to access and to make it a more user-friendly experience.  This has meant that I haven't been able to post as many recipes this week.  Look for them coming pretty much daily for the next few days!  I have some really wonderful ones to share. I wanted to launch the new look with this really amazingly delicious and easy Light One-Pot Chili Tortellini!
I'm really obsessed with one-pot meals lately.  There is something so satisfying and easy about making a wholesome delicious meal in just one-pot.  I know.  It's silly, but I love that i can make dinner in under 30 minutes and have it taste like I have been cooking it for hours. This chili is packed with delicious spices.  It's a very mild chili.  You will want to add extra crushed red pepper or use a hot chili powder to increase the spice.  I was able to easily serve this to my boys without them feeling like it was too spicy.  My husband added a little extra hot sauce to just his since he likes his chili a lot spicier than my boys can handle!

Please leave a comment and let me know what you would like to see in the future!  I would love to make this more helpful to all of you.  You can also follow me on FacebookTwitter, or Instagram to keep up with my latest cooking adventures!



Light One-Pot Chili Tortellini
Servings: 6 ★ Size: 1 1/2 - 1 3/4 cups ★ Smart Points: 8 ★ Points Plus: 9 ★ Calories: 393 ★ Total Fat: 7 g ★ Saturated Fat: 2 g ★ Protein: 30 g ★ Carbohydrates: 53 g ★ Fiber: 13 g ★ Sugars: 9 g ★ Sodium: 693 mg ★ Cholesterol: 72 mg

Ingredients:
· 1 pound (450 g) ground turkey, 93% lean
· 1 medium onion, diced
· 4 cloves garlic, minced
· 1 tablespoons chili powder (I used mild)
· 1 tablespoon cumin
· 2 teaspoons smoked paprika
· 2 teaspoons oregano
· 1/2 teaspoon crushed red pepper
· 1 28-ounce can diced tomatoes
· 2 cups (500 ml) chicken stock, low-sodium
· 1 15 ounce can black beans, drained
· 1 15 ounce can kidney beans, drained
· 2 cups cheese tortellini, fresh
· 6 tablespoons cilantro, finely chopped


Directions:
1. Brown the turkey in a large dutch oven or pan.  Add the onion and garlic and continue to cook for an additional 5 minutes.  The onions should be soft and transparent.  Add in the chili powder, cumin, smoked paprika, oregano, and crushed red pepper.  Cook for 1-minute stirring constantly.  The spices should become very fragrant.
2. Pour the diced tomatoes, chicken stock, black beans, and kidney beans into the pot.  Bring the chili to a boil.  Reduce to a strong simmer and cook for 20 minutes stirring occasionally.  Gently stir in the tortellini and cook according to packet instructions.  I used a small tortellini from Trader Joes that took 4-5 minutes to cook.  Serve topped with cilantro and your favorite chili toppings.

Perfect weeknight dinner that is ready in 30 minutes.

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