Chilly? Try Chili!
The weather has officially cooled off to a steady chill here in the city. The wind is whipping around building corners and I have to make sure to don my hat and gloves before I leave the coziness of my apartment. It's officially... November. I've decided to kick off a few of my favorite cold-weather recipes. It's time for soups, chilis and stews! This is a really healthy spin on a hearty autumn favorite. I adapted this recipe from TheKitchn and served it at an impromptu party here at the apartment - it was a crowd-pleaser!
- 1 lb. Turkey
- 1 medium onion, diced
- 1.5 tbsp. cumin
- 2 tbsp. brown sugar
- 2 tsp. Italian Seasoning
- 2 tsp. salt
- 2 tsp. pepper
- 2 tbsp. tomato Paste
- 2 14.5-oz. cans diced tomatoes
- 1 can black beans
- 1 can garbanzo beans
- 1 bag frozen corn kernels (I used fire-roasted, available at Trader Joes)
- 2 cups chicken broth
- 1 large handful of kale, roughly chopped/shredded
1. Head your stock pot over medium and coat the bottom with olive oil. Combine the turkey, chopped onion and garlic and cook it all together (until the turkey turns white), about 7 minutes. Make sure to season it with the salt and pepper! Mmm it already smells grand.
2. Add the brown sugar, cumin & Italian seasoning to the turkey. Make sure to mix it up well.
3. Add the tomato paste and diced tomatoes to the mixture. Stir well.
4. Add the chicken broth, garbanzo beans, black beans and corn to the mixture. Stir well. Cover the mixture and lower the heat to medium-low. Cook for about 20 minutes.
5. Finally, add the kale and cook uncovered for about 15 more minutes.
I like to pair this recipe with crumbly corn bread and a favorite autumn brew. Your belly will be warm and full! Keep an eye out next week for another (slightly heartier) chili favorite!