PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by Ann Taylor Pittman Blended corn tortillas add a delicious masa flavor and give the chili extra body. We like to top ours with a dollop of sour cream and some shredded cheese to add a delicious creamy flavor, but for a hotter, meatier flavor, le
1 large red onion
1 large jalapeño
3 cups unsalted chicken stock (such as Swanson)
2 (6-in.) corn tortillas, torn into pieces
1 tablespoon olive oil
8 ounces 90% lean ground sirloin
5 garlic cloves, minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 cups canned unsalted crushed tomatoes
1/2 teaspoon kosher salt
1 (15-oz.) can unsalted cannellini beans, rinsed and drained
1/4 cup plain 2% reduced-fat Greek yogurt
2 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 1/2 cup)
Heat a large cast-iron skillet over high. Cut 2 (1/2-inch-thick) round slices from onion. Chop remaining onion; reserve. Add onion slices and jalapeño to pan; cook 8 minutes, turning to char on all sides. Remove onion slices; chop. Remove jalapeño; thinly slice.
Combine stock and tortillas in a food processor; process until combined.
Heat oil in a large Dutch oven over medium-high. Add beef; cook 6 minutes, stirring to crumble. Add reserved chopped fresh onion and garlic; cook 5 minutes. Stir in chili powder, cumin, and paprika. Stir in stock mixture, tomatoes, salt, and beans; bring to a simmer. Cook 10 minutes. Place 1 3/4 cups chili in each of 4 bowls. Top each serving with 1 tablespoon yogurt, 2 tablespoons cheese, charred chopped onion, and jalapeño.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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