Okay, so I'm not turning this into a cooking blog, despite the recent postings of recipes. I've been cooking a lot lately though, especially since we started getting a CSA box from Farm Fresh to You. It challenges me to try to use up everything in the box by using my imagination.
Chili, even the turkey variety, isn't necessarily all that ground-breaking imagination-wise, but I created my own version that Mick and I love and I thought I'd share it.
Ingredients
1 tsp olive oil
1 lb ground turkey
2 15 oz cans kidney beans, drained and rinsed
1 14.5 oz can diced tomatoes
1 small jalapeno, finely chopped
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 tsp garlic salt
1 1/2 tsp chili powder
1 tsp cumin
1/4 tsp smoked paprika (optional)
1/4 tsp cayenne (or to taste)
Directions
Heat a large pot on medium and add olive oil. Saute jalapeno, onion, and garlic until soft, about 2-3 minutes. Add ground turkey, garlic salt, chili powder, cumin, smoked paprika, and cayenne and mix thoroughly. Heat until turkey is cooked through.
Add tomatoes and beans and stir well. Bring liquid to a boil then turn heat to low. Partially cover and simmer for 30 minutes or until much of the liquid is evaporated. We prefer a dryer chili but you might like it more soupy--check the consistency after 30 minutes and let cook more if needed.
Serve with condiments: fresh cilantro, sour cream, chopped onions, cheddar cheese, etc.
Enjoy!
