Good Lifestyle

Unless a Chile is thickened with a flour-base, most Chile are naturallygluten free. This recipe is one of them based on dark meat, beans, green chiles and charged with vegetables. Top of this Turkish Chile and White Bean with fittings such as the red onion, Jalapeño and a lawyer for a brilliant bowl of flavor.

This recipe was provided by Kristine Kidd, author ofGluten free of the week.

Give 4-6 servings

Ingredients

Olive oil, 1 tablespoon
Large yellow onion, 1, finely chopped
Large red pepper, 1, minced
Great clove garlic, 1, chopped (optional)
Red pepper flakes, 1/2 teaspoons
Cumin on the ground, 2 teaspoons
Land of black meat on the ground, 1 lb (500 g)
Basher salt and freshly ground black pepper
Cannellini Beans, 2 cans of cans (15 oz / 470 g each), liquid drained and reserved
Gluten-free chicken broth, 1 cup (8 fl oz / 250 ml)
Diced green cheguer, 2 cans of cans (4 oz / 145 g each)
Thick cream, 1/3 cup (3 fl oz / 80 ml)
Dried Marjoram, 1 teaspoon
Cilantro fresh, chopped roughly for the garnish
Carpets of your choice such as the red onion chopped finely chopped, Haccé Jalapeño red, disappointed lawyer

How to do it

1. In a large heavy pot on a high average heat, warm the oil. Add the onion, pepper, garlic, if you use and make pepper flakes and jump until the onion is translucent, about 8 minutes. Add the cumin and stir until fragrant smell, about 30 seconds. Add the turkey and slightly sprinkle with salt and black pepper. Bake until Turkey is no longer pink, breaking the meat with a spoon, about 4 minutes.
2. Add beans and 2/3 cup (5 fl oz / 160 ml) from their liquid to the pot with broth, green chiles, cream and marjolamam. Bring to a boil, stirring frequently. Reduce heat and simmer to mix the flavors stirring occasionally, about 15 minutes; Thin with more bean liquid, if desired.
3. Taste Chile and adjust the seasoning. Dishware in heated bowls and sprinkle with Cilantro. Serve immediately with fillings in bowls alongside.

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