Sunday, November 17, 2013

Cooking Sundays: Cooking to Knit By... Why Yes It Does Seem Chili to Me

After an awesome, awesome week away from home, it's back to the old grindstone.
(kinda sad face here.)

Since I did visit a few yarn stores in my travels, why I could in fact sit and knit while the washer is rolling along...
Which leads me to ---


The leaves are half fallen (sad), the chill is on the pumpkin (brr) and there's football on the telly (what! how did that get in there).
Well then, Hallmark Channel is firing up its christmas movie lineup. (Don't let them kid you... B actresses/ actors don't fade away, they move to the Hallmark Channel. Sorry couldn't resist. )

What does this all mean you say?
It means ---

Easy Turkey Chili!
And no, they will never miss the red meat in this dish. Promise. :)

Here. You. Go.

Easy Turkey Chili
Prep time - 15 mins.
Ready time - an hour or so
8 servings, but double this because you are going to need to

2 tsp. of olive oil or butter or I like a combo
1 pound or pkg. of ground turkey
1 onion, chopped
2 good spoon scoops of minced garlic (ok 2 Tbs. for you scaredy cats)
2 cups water + a bit more if it gets a little thick in the cooking process
1 large or (28 oz.) can crushed tomatoes
1 large or (28 oz.) can diced tomatoes
1 (16 oz.) can canned kidney beans, lightly drained (sometimes I add a mix of light/dark or maybe pinto or you get the idea)
2 Tbs. chili powder
1/2 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp ground cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. salt
anywhere from 1/8 tsp. to 1/2 tsp. ground black pepper (this is where a lot of the "heat" comes from in this recipe, believe it or not... tread carefully! Add to taste!)

To add to individual serving dishes - optional
a slice of provolone cheese in the bowl (or am. cheese slices work well, too, very creamy)
a small handful of tortilla chips hand crushed into the bowl
or a slice of cornbread of your choice on the side instead of the chips

1.Heat the oil/butter in a large pot over medium heat.
Add turkey and cook until lightly browned, breaking up into chunks.
Add onions and garlic and continue cooking until tender.

2. Pour in water, stir in tomatoes, beans, spices.
Bring to a boil.
Turn to low, cover, and simmer 30 or more minutes (until the diced tomatoes soften and meld into the soup a little).

To serve:
Put a slice of cheese in the soup bowl, add broken up tortilla chips and pour soup over.
Serve and enjoy!

You can also make a vegetarian version adding some sweet red pepper slices and mushrooms instead of the meat and using just the olive oil no butter. Anyway, you get the picture, just experiment to make it vegetarian-friendly.

I automatically double the batch to make some for lunches/leftovers and to freeze.
And PS, if I posted a turkey chili recipe before, this is a variation. But, whatevah. Experiment and enjoy!
Desert Vista Dyeworks
Peppermint Hot Chocolate colorway
Vintage style stitch marker
- MooncusserBags on Etsy

The knitting I'm going to cook by today?
I have two choices.
Finish my Maine Retreat socks?
Start the mallory cowl with my newly acquired Quince & Co. yarn in the gingerbread color way?
Decisions, decisions....

Have a Spicy One. :)

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