Monday, March 16, 2015

Turkey and White Bean Chili

Sometimes throwing something together just works. Ever have that happen to you on a regular basis in the kitchen? I'm happy to report that this is happening to me far more frequently and that's great for my family because the meals are coming out YUM-O!

This recipe is a cinch! It's gluten, dairy, and grain free. Very simple ingredients and you can choose the quality of your ingredients (dried, canned, fresh, etc). Since I only started working with beans in the last year, I'm still eating them from a can but if you're really good at soaking and preparing them from a dried status, go for it! =)

1 pound of ground turkey (no seasonings or added flavors)
3 large zucchini (shredded and drained)
1 medium red onion (finely diced; see note 2 for the tool I used; set aside)
1/2 to 1 full can of tomatoes with chilies (like this)
1-2 cans of white beans (rinsed and drained)
4 tsp cumin (like this)
2 tsp oregano (dry your own or like this; see note)
1 tsp salt 
1 tbs garlic (minced or 2 cloves finely chopped)
4 cups of broth (DIY here or choose a good boxed option like I did below)

Note 1: Save all your spices that come in glass containers. Remove the labels and reuse these for your own herbs that you dry out, chop, and store. =)

1. Brown the ground turkey and season it with salt, cumin, and oregano.

2. While turkey is cooking, prepare the zucchini. 

Note 2: You can use any food processor or if your knife skills are up to par, you'll dice the zucchini by hand. I use this (it's the mini) but when I have a large batch without paying attention to random sizes, I use this. After chopping zucchini, use a mesh bag and remove most of the water content. 

3. Add the garlic to the turkey and cook for a couple minutes before adding the zucchini. 

4. Cook zucchini for 3-5 minutes. 

5. Add tomatoes with chilies and rinsed beans. Stir. Cook for 2 minutes. 

6. Add the broth and cook on high. Stir as needed. When it comes to a boil, turn down the heat to medium and partially cover the chili allowing the broth to reduce. 

7. If you want there to be some broth left, cook for 25-30 minutes. Cook longer (about 45-55 minutes) if you'd like no broth to remain. Stir as needed. 

8. While broth is reducing, prepare your red onions and set aside. This will be your topping before serving. 

The chili has hints of kick and the onions lighten the heat a bit. My husband likes to add rice to the chili for added filling and satisfaction. I think the turkey & white bean chili tastes great on its own. You decide. Make it and let me know what you think it needs or if it is just right. 

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Choose, eat, and live well! =)

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