From Kevin Nelson, executive chef at Terra Bistro at Vail Mountain Lodge & Spa, here's a Turkey Black Bean Chili that's an ideal workout lunch incorporating carbs, protein, and some liquid.
Sunset JANUARY 2011
1. Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.
2. Stir in tomatoes, beans, tomato paste, chili powder, cumin, and agave. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.
Make ahead: Up to 3 days, chilled. To transport, bring to boiling and pack in a preheated thermos.
Note: Nutritional analysis is per 1 1/2-cup serving.
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