For­get the tem­per­a­men­tal weather — make some chili

Cecil Whig - - JUMPSTART - By Chad S tring f e l low

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.

PHOTO COUR­TESY OF CHAD STRINGFEL­LOW

Noth­ing like a bowl of Chad’s chili.

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