Hearty Turkey Chili
2 tbsp olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
4 tsp chili powder
3 tsp cumin powder
1½ tsp ground thyme
½ tsp ground chipotle powder
⅛ tsp smoked paprika
2 bay leaves
1 lb extra lean ground turkey breast
1 tsp salt
1 (28oz) can ground tomatoes (no added oil or sugar)
1 tbsp tomato paste
4 cups fat free chicken broth
1 bottle (12oz) of dark beer of your choice
2 tbsp chopped green chilies (optional)
4 large (l lb -13 oz) cans small red beans, rinsed well and drained
3 tbsp stone ground corn meal
1 tbsp balsamic vinegar
1. Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and onion, and sauté for 4-5 minutes.
2. Add the chili powder, ground cumin, thyme, chipotle, smoked paprika, and bay leaves and continue to sauté over medium heat for another 5 minutes.
3. Add the ground turkey & salt and brown for a few more minutes while stirring constantly, so the turkey doesn’t clump.
4. Add canned ground tomatoes, tomato paste, chicken broth, beer, and green chilies (if using). Bring to a boil, reduce heat, and continue to simmer for a few minutes.
5. Add the drained beans to the pot and stir gently.
6. Continue to simmer covered for another 25-30 minutes.
7. Add the stone ground corn meal and balsamic vinegar and stir.
8. Turn off the heat and keep covered until ready to serve.
9. I like to let my chili “sit” before I serve it so that all the flavors blend even more together and the texture is nice and thick.
Creamy Red Lentil Squash Soup
3 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 (20 oz) packages of fresh peeled cut-up butternut squash
9 cups water
1 ½ cup dry red lentils
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground turmeric
2 tbsp tomato concentrate
1½ tsp salt
Fresh ground black pepper to taste
1. Heat the olive oil in a heavy pan and stir in the chopped onion and garlic for a few minutes until soft.
2. Add the coriander, cumin, cinnamon, turmeric, and tomato concentrate and stir.
3. Add the butternut squash and water and bring to a boil uncovered.
4. Lower the heat to a simmer and continue to cook for 20 minutes covered.
5. Add the lentils, stir, and continue to simmer for an additional 15 minutes or until the butternut squash and lentils are very soft.
6. Add salt and pepper.
7. Place in food processor or blender and purée until smooth.
8. Ladle in a soup bowl and sprinkle with a pinch of coriander and cinnamon.
9. Stir the surface gently so as to get a swirl on the surface…et voilà!