Goulash without Tomatoes or Ground Beef...sigh.

Ingredients:

3-4 bell peppers

2 onions (diced)

1.4 lb of ground turkey (or whatever size they serve pre-wrapped at the store)

1 tbsp balsamic vinegar

1/4 cup chicken broth or water

1 can white kidney beans

Olive oil

Salt

Pepper

Spices (tumeric, ginger, curry, cayenne pepper) or (rosemary, oregano, basil, thyme, etc.)

You'll Need:

Oven

Blender

Booking Sheet

Cooking Pot

Spoon

And aluminum foil (optional)

There are no specified portions of the oil and spices because I trust you. I love olive oil and I like things crispy, so I use a lot. I also love a lot of spices. I don't skimp on spices. You know what you like, you can't go wrong with a little experimenting.

Rinse the bell peppers and slice them in half, pulling out the seeds and disposing of them. Put the peppers and 1 diced onion into a plastic bag. I usually use the bag the peppers came in from the store. Add in the olive oil, salt and pepper. Hold the opening of the bag tightly in your hand and roll the peppers and onions around in the oil. Great way to not get your hands dirty! Roast the bell peppers at 400 degrees in the oven. Note: I put aluminum foil on top of the baking sheet because who really wants to scrub a pan after dinner? I then just throw the aluminum foil away. Keep your eye on the peppers but ballpark it around 30 minutes. The goal is get them soft, not burnt.

Take out your big soup pot, slice another onion, throw in some olive oil to grease the pot and follow with the onions. Stir on medium heat until the onions begin to look heated up (5-7 minutes. Then add the ground turkey. Just keep stirring.

This is when I add my spices, folding them into the meat. I then put it on low heat and simmer, while I wait for the peppers to be done.

When the peppers are done, take them out, let them cool a bit and then cut them up into smaller pieces. Put the roasted peppers and onions into the blender and add your chicken broth. The chicken broth will determine the thickness of your sauce. You decide.

A good warning: Cover your blender lid with a dishtowel, holding it firmly, and start it on the lowest setting. These vegetables are hot and you don't want to burn your hand or blow the lid off.

Okay, now add your balsamic vinegar. This adds tartness, so when you taste the sauce and you wish it had more tang, add a bit more. I tend to use 2 tbsp.

Finally, add the sauce to the turkey in the cooking pot. Strain the kidney beans but don't rinse them. The sauce they're stored in add thickness and texture. Taste your meal. Does it taste good? Need something more? Add in all the spices you want. Maybe a bit more balsamic vinegar, but careful, like salt it can too much can ruin your meal.

Let it all simmer until you're hungary and then enjoy!

Leftovers can be refrigerated or frozen.