Forget the temperamental weather — make some chili
When I think of chili, I think about middle school, back to the good old days, back to the lunch lady days, back to the days when you just showed up and you passed. Remember those days? I don’t know about you, but since my mama didn’t cook that much, I actually looked forward to what the lunch ladies served up each day.
Recently, I was watching a cooking show and couldn’t think of a recipe for this column, not until a Bush’s chili bean commercial came on. In it, a mother stands in the kitchen doing her thing and a little boy keeps popping in to see if the chili is ready.
“Not yet,” she says, and laughs. He asks again, she says the same thing. Finally, she goes to take a bite of the chili and out of nowhere he pops up, mouth wide open, snags the chili spoon and yells out, “Chili’s ready!”
So I decided to write up a chili recipe but not make it too heavy, since the weather here in New York is still trying to figure out whether it wants to be summer or winter. I like this recipeecipe because it’s hearty and savory and, even better, you can make it all using one pot.
I still had a whole squash left from my run to the Farmer’s market a couple weeks ago, and I didn’t want it to go to waste, so I decided to add it to my already existing turkey chili recipe, along with some kale. Why not? Healthy, hearty, light, done.
Now the chili itself only takes about 30 minutes to make and about 2 hours to fully cook (to allow all the flavors to come together). You do have to do all the prep work ahead of time, and that takes the roughly 20 to 30 minutes beforehand, depending on your knife skills.
Note: This recipe can be done all vegan. Just take out the turkey and use vegetable stock instead of chicken stock. One-Pot Turkey Chili with Butternut Squash and Kale Makes 5 to 6 servings 1 lb ground turkey meat 1 medium butternut squash, cut into cubes
1 bunch of kale (I used Lacinato kale), chopped 1 small yellow or white onion, chopped 1 clove of garlic, minced 1 can of roasted diced tomatoes, 32 oz. 1 box of chicken stock or broth 1 can of black beans, unsalted 1 can of kidney beans, unsalted 1 teaspoon of cayenne pepper 1 teaspoon of chili paste 1 tablespoon of sriracha sauce 3 tablespoonof canola oil salt and pepper for taste 1. In a large pot, add canola oil and sauté the onion and garlic at medium heat. Be careful not to burn the garlic.
2. Add the ground turkey and cook until brown, season with salt and pepper for taste.
3. Add in the chicken stock and canned tomatoes and bring to a boil. Once boiling, let simmer and add in the beans, butternut squash, chili paste, cayenne pepper and sriracha.
4. Allow the chili to cook for 30 minutes to allow all the flavors to come together before adding in the kale. The kale will be the last ingredient added to the pot.
5. Add in the kale and keep the temperature at a simmer for one hour, then at low for the remaining hour.
6. If too spicy, serve with a dollop of cream cheese, shredded cheddar cheese and, for a little texture, take it back to middle school and serve with corn chips. Enjoy!
Cooking at Home is a weekly column that alternates between Rebecca Bent and Chad Stringfellow. They dish on what they’ve been making.
Nothing like a bowl of Chad’s chili.