David and I had big plans on Tuesday night to play tennis and jog after he got home from work. We both are trying hard to stay active and enjoy the beautiful weather that is enveloping Boston right now. Cool, crisp, and Fall like temperatures are intoxicating after the heat wave of a few weeks before. Yet, after a full day of lesson planning, prepping for school, and working with my co-worker on new teacher training sessions, the thought of making a home cooked meal and staying committed to my promise of tennis did not seem compatible. I contemplated ordering in but acknowledged that by ordering in some greasy (though delicious) pad thai, I would be canceling out the good work of the tennis. What a dilemma. Solution: Fast and easy chili night!
1 pound ground turkey breast
1 pound ground beef
1 green pepper diced
1 yellow onion diced
1 carrot diced
2 celery stalks diced
1 can of black beans (15 oz)
1 can of diced tomatoes (15 oz)
In are large skillet add 1 tablespoons of olive oil and saute the vegetables over medium heat until fragrant and translucent. Approximately 5-7 minutes.
Add the meat and teaspoons of black pepper. Cook meat thoroughly.
Dissolve taco seasoning packet in 1/2 cup of water, pour over meat and vegetables. Add a 1/4 teaspoon of salt. Simmer for 2-3 minutes.
Add the diced tomatoes and beans. Mix together well. Simmer for another 2-3 minutes.
Serve and enjoy a super fast and delicious chili. I also recommend topping with shredded cheddar cheese.