Turkey, Pumpkin, Fall Vegetable And White Bean Chili

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This turkey chili is one of those recipes that you can make over and over again during the fall and winter months. It’s hearty, warming and quite delicious! I play around with different ingredients and spices but this is the basic recipe. The key is to add lots of warming spices to the mix and make it as spicy as you want. I don’t eat beef or lamb so often use ground turkey as a substitute in recipes and I like its lighter flavor. If you are on a low-carb diet, this will be a full meal for you or you can add quinoa or brown rice as a side. To make it into a vegetarian or vegan recipe, simply omit the the turkey and replace with extra portabella mushrooms or cubes of butternut squash. It’s also a great recipe for a slow cooker. I prefer to brown the turkey first, then mix with the rest of the ingredients in the slow cooker and leave on low heat for 8 hours. This recipe serves about 4-6 people and it keep really well in the fridge to be heated up as a quick dinner during the week.

Ingredients

1 pack organic ground turkey
1 medium onion, minced
2 cloves garlic, mashed
1 small pack cremini or white mushrooms
1/2 bunch kale, cut into thin ribbons
1 red pepper, diced
1 large can whole plum tomatoes
1 small can navy or pinto beans
1/2 can organic pumpkin puree

Spices:
2 teaspoons cinnamon
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons chili powder
1 teaspoon cayenne powder (to taste/optional)

Method:

  1. Heat a large skillet or large saucepan. Add 1 tablespoon of olive oil. Add the ground turkey and stir occasionally. Cook until brown.
  2. Add the onion, pepper, mushrooms and spices. Stir under softened.
  3. Add the canned tomatoes, pumpkin, kale and garlic.
  4. Cover and simmer for 30-40 minutes on low heat until everything is cooked through and the flavors have developed. Add more spices (chili powder or cayenne) to taste.
  5. Serve alone in a bowl or with a side of quinoa or brown rice.
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Slow Cooker Light Chicken Pot Pie

We have a wonderful British pie shop in our town in a dangerous location since it’s on the road where I pick up my son from school. In the afternoons when they bake their pies, you can smell them all the way down the street. And they smell so good.

Occasionally on a Friday night when I don’t want to cook, I’ll walk to the shop and order a chicken tikka or chicken pot pie. I just love the way they use great quality chicken and a wonderful blend of spices.

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Warming Winter Chicken And Chorizo Stew

Warming Winter Chicken and Chorizo StewWell here we are at the end of February and there is still a foot of snow in my garden and I don’t think I’ve seen the grass for a whole month! It’s very beautiful but I’m tired of the subzero temperatures and am yearning for warming days.

Every cloud has a silver lining as they say and this winter I’ve really embraced my slow cooking and oven as I make lots of batches of soup and stews for the family. My Spanish friend brought over some wonderful chorizo for me to cook with and so I immediately got to work with this stew. It’s a type of stew that I had many times when I was living in Spain in my early 20s: tomatoes, beans, chicken, chorizo and spices. It’s simple but warms you up on any snowy winter’s day.

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