Healthy Recipes from Martine, Certified Nutrition Consultant
Here is a recipe for one of my favorite dishes that serves as a great base for any leftover ingredients. (Hello, shredded turkey leg…) Packed with seasonal produce and fiber-rich ingredients, it's a great counterbalance to a joyously abundant Turkey Day indulgence. Click here to download a PDF version of the recipe!
1 Tablespoon chili powder
1 teaspoon cinnamon
2 teaspoons kosher salt
½ teaspoon ground nutmeg
1 Tablespoon olive oil
1 medium onion, diced
1 Tablespoon fresh ginger, finely minced
2 garlic cloves, minced
2 medium carrots, diced into ½ inch pieces
4 large portobello mushrooms, stemmed, wiped clean and cubed
2 cups frozen corn
1 28-ounce can of fire roasted tomatoes
1 15-ounce container or pureed pumpkin
1 15-ounce container of black beans, drained and rinsed
2 cups unsalted vegetable stock
In a small bowl, combine the chili powder, cinnamon, salt and nutmeg. Set aside.
Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the onion, and cook for 3-4 minutes until translucent. Add the garlic and ginger, and continue to cook for a minute.
Add the carrots and mushrooms and continue to cook until the carrots start to soften and brown and the mushrooms release some of their liquid, stirring occasionally for about 5-6 minutes. Add the seasoning mix and stir to evenly coat.
Add the corn, tomatoes, pumpkin, beans and stock and mix well.
Cover, reduce heat to medium-low, and simmer for approximately 45-50 minutes stirring occasionally.
Serve warm with any toppings of your choice including shredded cheese, cilantro, sliced green onions, sour cream, etc.
Enjoy and happy Thanksgiving!
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