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My Favorite Seasonal Recipe for Chili

seasonal recipe for chili

Prep Time

10-15 Minutes

Prep Notes

I like chili because it is dense and textured. Like many soups, chili provides an opportunity to add precooked or raw vegetables that you have on hand to complete the soup. You can add your favorite hot spices as well. Try a new variation of the original recipe every time you make it.

Cooking Time

20 Minutes

Yields

4-6 Servings

Ingredients

2 tablespoons olive oil, divided

½-¾ lb. ground turkey

1 teaspoon salt

1 14½ oz. can roasted diced tomatoes

¼ cup tomato paste

1 medium onion, chopped

3 cloves garlic, minced

1 cup carrots, sliced

1 tablespoon chili powder

1 teaspoon ground cumin

1 15 oz. can kidney or cannellini beans

3 cups water

2 cups shredded kale leaves, stems removed

Directions

1. Preheat a large skillet coated with 1 tablespoon olive oil on medium heat. Add the ground turkey and salt to the pan and cook, stirring frequently. Add tomatoes and tomato paste and heat through on low heat.

2. Meanwhile, heat 1 tablespoon oil in a large soup pot on medium-low heat. Sauté the onions and garlic for 3 minutes.

3. Add the carrots, chili powder and cumin to the soup pot, and sauté for 2 minutes.

4. Add the turkey and tomato mixture to the soup pot.

5. Add beans and water and cook on medium heat until boiling. Reduce heat to low and continue to simmer for 15-20 minutes.

6. Add kale and simmer for 5 minutes. Serve immediately.

Notes

Seasonal Recipe Variations

Celery, broccoli and corn could replace, or be added to the pot at the same time as, the carrots.

Collard greens could replace the kale.

Any precooked vegetables could be added to the pot at the same time as the leafy greens.

Ground beef could replace the turkey, or 1 additional cup of beans could replace the meat.

Credit

Sharon Goldner, The Recipe for a Healthy Life Cookbook

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