Chili Potatoes with Crispy Prosciutto and Avocado

"This is one of the best things you've ever made!" Thad, as he was munching this down for dinner tonight (and without any questioning from me at all!). He's not a hard man to please, but still... I make a LOT of things. So on the Thad scale of tastiness, this is definitely rated near the tippy top. All to say, I hope you munch it down too, and love it.

* Potato thoughts

YIELD 4 servings

INGREDIENTS

        Turkey chili or Bolognese Sauce

        2 medium/large golden potatoes

        1 avocado, sliced

        4 slices (2 ounces) prosciutto, chopped into roughly 1" pieces

INSTRUCTIONS

    1    Bake the potatoes 

    2    While the potatoes are baking make the chili or Bolognese

    3    While chili simmers, crisp the prosciutto: Heat a skillet on medium/low and allow pieces 5-8 minutes to crisp up, flipping occasionally - Do your best to spread them out in the skillet, and if the skillet surface gets too dry, just add a little coconut oil

    4    When the potatoes are done, cut in half, place each half in a bowl with a healthy serving of chili, 3-4 avocado slices, and a sprinkle of prosciutto

Hearty Turkey Chili

I love how inviting and cozy chili makes the house smell! Know what else I love? It's so easy. I think of this sort of recipe as a “dump” dish, because you can pretty much dump in the ingredients, let it cook and you’re good to go!

YIELD 4 servings

INGREDIENTS

        2 bell peppers, diced

        2 tomatoes, diced

        1 1/2 pounds ground turkey

        1 - 2 cups chicken stock (start with one, and keep the second on hand to add into the pot, in case it reduces to quickly)

        1/4 cup tomato paste

        1/4 cup dried currants (trust me)

        1/2 cup fire roasted green chilies

        1 tablespoon dried minced onions

        2 teaspoons chili powder

        1 teaspoon cumin

        1/4 teaspoon cayenne pepper

        1/4 teaspoon cinnamon

        1/2 teaspoon oregano

        1/2 teaspoon basil

        2 teaspoons salt

        2 teaspoons honey

        1 can red kidney beans (optional, for those who eat legumes)

        Cheddar cheese, shredded to garnish (optional)

        Oil to coat pot (coconut is my favorite, but if you use olive oil, just make sure the heat doesn't get too high)

INSTRUCTIONS

    1.    Brown the turkey in a large pot on medium heat with onions and a bit of oil

    2.    Once turkey browns, pour in your chicken stock, stir in the tomato paste and add in all the rest (except cheese): veggies, beans, currants, honey and seasonings and allow to simmer, uncovered for 30 minutes, stirring occasionally

    3.    Garnish with a sprinkle of cheddar on top if you eat dairy or a few slices of bell pepper