In true New England fashion, we got hit with a whopper of a snow storm today. At first glance this morning, it didn’t seem like it’d be much. But within an hour, it was already an inch. Looking through the fridge, I realized that I had to join the masses at the grocery store for some provisions unless I wanted PB&J to be our stable items for the weekend.
It was cold – freezing cold – and so I decided on a quick ground turkey chili. I’ve cheated on this LEAP diet far too much over the holidays and have been suffering some severe TMJ symptoms (coincidence? Or could it be the back-to-school-stress??).
Either way, I tweaked a classic to provide the food items I could tolerate.
Ground turkey, onions, celery, mushrooms and cubanelle peppers provided the base for this warming comfort food. The girls helped (once I pulled them off their electronic devices for the day) and we added in some cumin, garlic, oregano, and sambal oelek (wet chili sauce) for that added chili heat.
Since tomatoes are on the not-so-great list for me right now, I only added in one large can of San Marzino whole peeled tomatoes and hand crushed them. Normally, I’d keep the liquid in it, but less tomato sauce means less inflammation so we drained them first. A can of black beans and kidney beans added the necessary bulk (and stock to absorb the liquids). An hour and a half later, we had a hot steaming pot of warm chili while we gazed out our windows at the winter wonderland outside.
Flakes have been steadily flowing (and sometimes, full on blowing) for the last 10 hours with no foreseeable end. Just the way I like it. (I’d like it even more on a Sunday night into Monday… one can hold out hope).
1 lb. ground turkey
14 oz. can whole peeled tomatoes, drained and crushed
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cubanelle peppers, seeded and diced
2 medium onions, diced
2 cloves garlic, minced
1 carton of button mushrooms, wiped and quartered
3 stalks celery, sliced small (including tops)
Salt & pepper to taste
2 tsp. oregano
2 tsp. cumin
2 tsp sambal oelek (wet chili sauce)
1 tbsp. olive oil
- In a medium saute pan, dry saute the mushrooms until moisture is released and the mushrooms have browned a bit, approx. 5-7 minutes.
- In large stock pot, heat olive oil over medium heat. Add onions and sweat until tender, 3-4 minutes. Add celery, peppers and garlic. Saute for additional 1-2 minutes. Remove from pan.
- Add ground turkey to the stock pot and brown until no longer pink 3-5 minutes. Add back in the sauteed vegetables (including mushrooms), add seasonings including sambal oelek and crushed tomatoes. If too thick at this point, add some of the tomato sauce from can or your favorite white wine, chicken or vegetable stock, etc. (approx. 1/4 cup). Cook for 5 minutes.
- Stir in the drained and rinsed beans and reduce the heat to low. Cover with lid slightly open and cook for approx. 30 minutes to up to an hour and a half. (The longer it cooks, the thicker it becomes).
- Serve with shredded cheddar cheese, a dollop of Faye plain Greek yogurt (or sour cream) and diced scallions if desired.
Note: I am TERRIBLE at writing recipes for something that I just put together (although I need to follow recipes for anything really new, and especially for baking because I still have “baby brain”, albeit 8 years later) so I apologize now if the seasonings need to be tweaked for your taste. Just go for it! Add or delete food stuff as you go 🙂