Wednesday, November 11, 2009

Chili Kick

Ever since the temperatures starting falling I've been on a bit of a chili kick. As far as dinner goes, chili is great - you've got protein and veggies (and sometimes even fruit) all cooked up in just one pot; sprinkle some cheese on top and serve with corn bread, and you've hit all the food groups. Plus, a big pot of chili means several portions of tasty leftovers to take for lunch at work. Over the past few weeks I've revisited some favorite chili recipes from seasons past (like Three Bean Turkey Chili and Creamy Chicken Apple Chili) and have also tried some new concoctions.

Last night was a culinary experiment; I started with a recipe I found online and modified it based on reviews from other cooks and my own (admittedly tentative) intuition of what would make it better. I am pleased to report that the end result was a really tasty and unique chili. Travis commented that it has "great flavor" and is "hearty without being heavy." If you're up for something a little different, try my Turkey Pumpkin Chili. Because it's made with turkey, it's lower in fat; because it's got beans it's high in fiber;  the pumpkin is a good source of vitamin A, and the peppers are a great way to get some vitamin C.

  • 2 Tb olive oil
  • 1 medium white or yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 lb ground turkey
  • 2 (14.5 oz) cans diced tomatoes, with their liquid, plus 1 can water
  • 1 (15 oz) can pure pumpkin puree
  • 2 Tb chili powder
  • 2 tsp ground cumin
  • 1 tsp cinnamon
  • salt & pepper to taste
  • 1 (15 oz) can kidney beans, drained & rinsed
  • 1 (15 oz) can great northern beans, drained & rinsed

Heat oil in a large pot over medium high heat. Add onion, peppers, and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Stir in tomatoes, water, pumpkin, chili powder, cumin, cinnamon, salt & pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

This is a fairly mild chili (which is what I prefer). If you'd like more kick, consider adding a seeded and finely chopped jalapeno (or two) along with the peppers and onion. I served it with oyster crackers. Corn bread would be great, too. Top with sour cream or cilantro if you wish. 

1 comment:

Travis said...

MMMMMMMMM chillllliiiiiiiiiiii!!! I am proud to say that I am the recipient of such fantastic experimental dishes. Yummm