Brrrr… It’s cold outside today and guess what? The farm has recently picked up GROUND TURKEY from the meat processor. Turkey chili for the coldest day of the winter in the southeast so far this year? Perfect, I think. And healthy. I hope you enjoy the inspiration. Stay warm.
Here’s a pic of Romeo. This morning he is celebrating winter because he loves the cold. We are in NC today and yep, there’s a little snow on the ground. Sigh…. can we stay?
(recipe is below…)
- 1 lb Ground Turkey
- ½ small Yellow Onion
- 2-3 clove Garlic
- 1 cup Carrot
- 1 medium Poblano Chili
- 2-3 cup Cooked Beans of choice
- ¼ cup Fresh Cilantro
- 2 tablespoon Olive Oil
- 1 can Diced Tomatoes
- 1 or 2 Avocado Slices
- 1 wedge Fresh Lime
- 1 imperial quart Chicken Stock
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt
- ½ teaspoon Red Pepper Flakes
- 1 Lime
- 1 tablespoon Greek Yogurt, plain
- 1. Season ground turkey with salt and pepper.
- 2. Heat 1 Tablespoon olive oil to medium-low temperature in deep sided pan on stove top. Add onion and garlic and saute until tender and translucent, about 5 minutes.
- 3. Increase heat under the pan to medium and add ground turkey and stir until browned. Should not need to be drained as has very little fat.
- 4. Add chopped carrots and stir until slightly softened, about 5 minutes.
- 5. Add cumin and chili powder and stir to toast the seasonings and adhere them to the vegetables and meat, about 3 minutes.
- 6. Add tomatoes and chicken stock and allow to return to a simmer and cook for about 30 minutes, until colors deepen.
- 7. Add beans and fresh squeezed lime juice and adjust seasoning by adding salt and pepper and red pepper flakes.
- 8. Serve in soup bowls with plain greek yogurt, avocado and slice of lime.