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Taco Chili - 115kcal/11g protein
Servings: 16 - 115kcal/11g protein per 1 cup serving
1 red onion large - diced
1 red bell pepper medium - diced
1 yellow bell pepper medium - diced
1 1/2 pounds ground turkey
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon cumin
15 ounces tomato sauce canned - no sugar added
1 pound corn frozen - organic sweet corn is best
4 cups chicken broth
15 ounces black beans canned - no sugar added
1/2 pound corn chips no sugar added - crushed
1/2 teaspoon kosher salt
In a large soup pot, warm your olive oil and sauté the onions and bell pepper.
Stir in the turkey meat and brown. Add everything except the black beans and corn chips crumbs (if using) and cook until the meat is done.
If you wish the chili to have a less chunky texture, simply use an immersion blender to blend it up a bit (as we did in the photo above).
Then stir in your black beans and chips and serve.
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[ID: A large, shallow bowl filled with soup with orange broth, noodles, mushrooms, and bell peppers, garnished with green onion and cilantro. A plate of dumplings and a bowl of sauce are visible in the background. End ID.]
Thukpa / थुक्पा (Nepali noodle soup)
Thukpa is a Himalayan noodle soup that originated in Tibet before becoming popular in Nepal, Butan, and northeast India, where many different varieties of it are eaten in the home and as a street food. This Nepali-style version is flavored with green chilis, cumin, coriander, and ginger, and brightened with the addition of fresh herbs and lime juice. This is a warming, filling, one-pot meal, perfect for winter!
Recipe under the cut.
Patreon | Tip jar
Serves 8-10.
Ingredients:
1/2 each green, yellow, and red bell pepper, sliced
1 green hot chili pepper, slit
4 green onions, cut into 2-inch pieces
2-inch chunk ginger, minced
4 cloves garlic, minced
1 Tbsp cumin seeds, toasted and ground
1 Tbsp coriander seeds, toasted and ground
1 large or 2 small roma tomatoes, diced (150g)
250g dried thukpa noodles or Chinese wheat noodles
1/2 cup shredded cabbage
1 cup quartered button mushrooms
1 large carrot, julienned
8 cups (2L) water
1 Tbsp vegetarian chicken stock from concentrate, or 2 vegetarian chicken-flavored stock cubes (optional)
Juice of 1 lemon or lime
Bunch of garlic greens, or fresh cilantro, chopped
1 Tbsp soy sauce (optional)
Salt to taste (about 2 tsp, less if you used a stock cube containing salt)
1/2 tsp chaat masala or garam masala (optional)
Mustard oil is typically used for this soup, but you can also use any neutral oil.
Nepali thukpa noodles may be found at an Asian grocery store or purchased online. They may be labeled "Thukpa noodles" or "Himalayan noodles." Any thin wheat noodle may be used as a substitute.
Thukpa also commonly includes chicken. I have omitted it and focused on the veggies in this recipe (a lot of Nepali thukpa recipes are vegetarian!), but if you have a chicken substitute onhand you can cook it in the oil at the beginning of step 2, then remove it from the pot; return it to the soup when ready to serve.
Chickpeas, split bengal gram, or other beans are sometimes added to vegetarian versions of Nepali thukpa for protein. Add in cooked beans or grams at step 7.
Chicken stock is not usually used in this soup. I like to use a vegetarian chicken stock cube in my version to simulate the effect of boiling chicken in the soup water along with the vegetables; I think it adds a nice savor.
Instructions:
1. Boil noodles according to package directions, until they are al dente (use salted water if the noodles themselves do not contain salt). Drain noodles and rinse with cold water to halt cooking.
2. In a large pot, heat oil on medium until shimmering. Add onion and saute, agitating occasionally, 3-5 minutes until translucent. Add ginger, garlic, and green chili and fry for 30 seconds until fragrant and no longer raw-smelling.
3. Meanwhile, add half of ground coriander and cumin to a small bowl and add just enough water to form a thick paste. When garlic and ginger are fragrant, add the spice paste to the pot and cook, stirring often, until the water has evaporated to bloom the spices.
4. Add tomatoes and cook, covered, for 2 minutes until soft. Mash with the flat of a ladle.
5. Add mushrooms, carrots, cabbage, and bell peppers. Cook, uncovered, on medium low for 3 minutes, then cover and cook for another 3 minutes.
6. Add the rest of the ground coriander and cumin and stir to combine.
7. Add water (and chicken stock concentrate or cubes, if using) and bring to a boil. Cook for a few minutes until vegetables are tender and cooked through.
8. Add chaat masala or garam masala and simmer another minute.
9. Reduce heat to low. Add green onion, garlic greens, lime juice, and soy sauce and simmer for another minute.
10. Add cooked noodles (and chicken, if using) and heat until warmed through. Taste and add salt if necessary. Serve hot.
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