A most satisfying twist on that old favourite, chili

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.