I’m all about one-pot cooking because it’s simple and easy with minimal clean-up. Agree?
Originally I intended to make chili, and then this recipe took on a complete mind of its own. Sometimes I do that and the results are often great (and once in a while, completely awful). What I ended up with was neither a stew nor a soup nor was it chili…it doesn’t have the right ingredients to call it that. The best approximation I’ve got is that it’s a very, very hearty meat sauce that’s chock full of veggies. No matter. If you’re looking for one-pot cooking, well, your wish is my command.
Prep time: 5 min Cook time: 30 min Makes: 6+ cups
- 2 Italian sausages (read labels carefully, if no clean options available, sub lean ground pork)
- 1 lb (500 g) lean ground turkey breast (or beef)
- 2 small zucchini, sliced into quarters
- 1 large onion, sliced
- 1 large tomato, diced
- 15 oz can fire-roasted diced tomatoes
- 1 cup prepared pasta sauce (again, read labels)
- 1/2 cup sliced green or black olives
- 1 sweet potato, peeled and diced (optional)
- 1 Tbsp Penzey’s Italian Sausage Seasoning (sub: 1/2 tsp black pepper, 2 tsp ground fennel, 1/2 tsp salt)
- Coconut oil or fat of choice
- In a large pot over medium-high heat, sauté the turkey breast and Italian sausage which has been removed from the casing until cooked through. Drain any excess fat and move the meat to a separate bowl for the time being.
- Prepare the veggies: quarter and slice the zucchini, slice the onion and dice the tomato. Slice the olives and peel / dice the sweet potato.
- In the same pot over medium-high heat, add a spoonful of your fat of choice. Add the onion and zucchini and sauté until softened but not browned, about 5 minutes.
- Add the remaining ingredients – tomato, fire-roasted diced tomatoes, pasta sauce, olives, sweet potato and spices.
- Bring to a boil then reduce to a simmer, partially covered for about 20 minutes or until the sweet potato is tender.
- Tasty over roasted spaghetti squash or just on its own!