A most sat­is­fy­ing twist on that old favourite, chili

The Woolwich Observer - - LIVING HERE - DIERRE ACHESON

ONE OF OUR KIDS’ favourite meals is chili. This onepot won­der is not lim­ited to ground beef and cheese: low-fat op­tions in­clude lo­cal chicken, turkey or quinoa – a sat­is­fy­ing and mod­ern twist on an old favourite. I re­mem­ber a chili cook-off as a kid and my fa­ther mak­ing his “chili con carne” – this crock pot of good­ness was a win­ner.

Although I re­mem­ber the recipe, I will ad­mit to twist­ing it over the years. Our lat­est is the “Mardi Gras Chicken Chili,” bring­ing chicken breast, rice, black, beans and clas­sic Ca­jun trin­ity to­gether in toma­toes and chicken stock. The end re­sult is a clean and fresh chili with loads of flavour.

This chili recipe can be done in the crock pot, giv­ing you time at the end of the day to do with it as you please. Per­haps some corn­bread muffins would be a nice ad­di­tion to the ta­ble.

Turkey Chili

1 Tbsp. veg­etable oil 1/2 a large onion, diced 1 clove of gar­lic, chopped 1 tbsp chili pow­der 2 tsp cumin 2 bay leaves 1/2 of each red and green pep­per, diced 1/2 green zuc­chini 1 lb ground turkey or chicken 1 can of diced toma­toes 1/2 can of tomato juice 1 small can of tomato paste 1 can of but­ter beans 1 can of black beans 1/2 cup of cooked rice

In a large pot, sauté ground turkey un­til cooked through, add herbs, spices and pep­pers. Sweat for 5 min­utes.

Stir in the tomato paste and cook out un­til it is bright or­ange (3-4 min­utes), add toma­toes and tomato juice. Re­duce heat and sim­mer.

Once the chili has cooked about one hour, rinse off beans in cold water and add to the chili. Add rice, heat through and serve.

In the crock pot, add the browned turkey, veg­eta­bles, herbs and spices, tomato paste, toma­toes and juice in the morn­ing be­fore work, turn on low and al­low to cook while you are at work.

Corn­bread

1 cup yel­low corn­meal 1 cup all-pur­pose flour 1/4 cup su­gar 1/2 tsp. salt 1 Tbsp. bak­ing pow­der 2 eggs 1 cup milk 1/4 cup but­ter, melted 1 Tbsp. chopped pars­ley

In a bowl, com­bine all dry in­gre­di­ents.

In sep­a­rate bowl, beat eggs un­til frothy, beat in milk and but­ter, add pars­ley.

Add to the dry in­gre­di­ents and mix.

Pour bat­ter into but­tered 8” square pan bake at 350F for about 30 min­utes. A tooth­pick will come out clean when the bread is baked through.

Al­low to cool slightly and cut into squares to serve.

ABOUT THE AU­THOR

Never Enough Thyme Ca­ter­ing Inc. was cre­ated with one thought in mind ... to cre­ate more thyme! En­joy our food shop, spe­cialty cakes and ca­ter­ing. 83A Arthur St. S., Elmira. Like us on Face­book and fol­low us on Twit­ter.

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