Turkey Black Bean Chili

I don't know why but making chili has always kind of intimidated me. Every chili lover I've spoken to has said that it takes all day to cook, you have to have the right proportion (and kind) of beans, or is it no beans? The right kind of meat, the right chillies, the perfect blend of seasoning. It all just seemed really daunting for a dish that I don't really love that much.

However, chili is a great meal for those cool nights in the fall and the even colder nights in winter, when you want something rich and hearty to "stick to your ribs" and warm you up. Vince really likes chili, and all types of stew for that matter, and started begging me to make it for him. My quest for a simple yet tasty chili recipe began.

Right around that time I was discovering new food blogs. I was still pretty new to the whole blogosphere so I was very excited to find cooking related blogs. I stumbled upon one of my now favorites, PreventionRD. She was holding a chili contest on her blog. I scrolled through and waited patiently for the "right" one to appear.

Just by chance, she posted the perfect recipe on October 11, 2010. Our second anniversary. It was fate. I made it with a batch of corn bread and Vince devoured it. He was elated that I made him chili and I was happy that it not only tasted awesome but only took about an hour to make. I have been making this same recipe ever since.

So, once the temperatures dropped below 60* I decided it was time to make a batch of chili in our new house. It would be Max's first time having it. I wasn't too worried because the kid loves spicy food. I sometimes have to put hot sauce on his food to get him to eat it. Weirdo. Anyway, it was a huge success! This is the most I have seen him eat of any one food at a time. I think it knocked Chicken Tikka Masala out of first place for being his favorite food. He had three helpings at dinner, then he had it for lunch the next day and wanted it again for dinner! Seriously he could not get enough. He cried when we ran out. So I'll be making a double batch next time to freeze some. I might throw in a few more veggies too, just to get him to eat more of them.

Turkey Black Bean Chili

Adapted from PreventionRD

Ingredients

1 Tablespoon Olive Oil
1 Large Onion, chopped
1 Green Bell Pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
2 Tablespoons Minced Garlic
1 Pound Ground Turkey
2 15oz Cans Black Beans, drained and rinsed
14oz Diced Tomatoes (I use fresh but canned work too)
15oz Tomato Sauce (I use homemade but canned or jarred work too)
3 Tablespoons Chili Powder
1 1/2 Tablespoons Ground Cumin
1 teaspoon Dried Oregano

Directions

1. Heat the oil in the bottom of a large stock or soup pot.
2. Add the onion, garlic, and bell peppers.
3. Cook, stirring occasionally, until softened.
4. Add the turkey and cook through.
5. Stir in the remaining ingredients and bring to a boil.
6. Reduce the heat and cover.
7. Simmer for 45 minutes, stirring occasionally.
8. Turn off the heat and adjust the seasoning, if necessary.
9. Serve topped with diced tomatoes, shredded cheese, sour cream, green onions, or anything else you feel like putting on it!

Yields 8 (1/2 cup) servings

Chicken Corn Chowder

I love chicken corn chowder. It is the perfect combination of sweet, creamy, and hearty. I have had it at several restaurants and it is always good. However, the only time I've eaten it at home is when we needed a quick dinner of canned soup and sandwiches. As tasty as the canned soups can be, they really just aren't that good for you. I bookmarked this recipe with the thought that if I made it myself, it would be healthier. Well, I was right and I was wrong.

This recipe came together really quickly and easily. It was a great dinner on a particular cold, rainy night. The flavors were awesome too. But, when I compared the points to the points of Campbell's Chunky Chicken Corn Chowder soup, mine was more. Campbell's came in at 5 PP for a 1 cup serving, mine came in at 8 PP for the same serving size. However, mine was lower in sodium and cholesterol. So, overall it was probably a little healthier. My homemade version was definitely more filling that the canned soup. I almost always end up either having a second serving of the canned soup or eating with a half a sandwich in order to feel full. With this recipe, I was able to feel pretty full with just one serving. I could probably add in even more veggies to make the soup go a little further.

Overall, I think this is a great starter recipe for homemade soup. The ingredients are all basic kitchen items, making this a meal that can come together at the last minute without having to plan ahead for it. It is easily adaptable and modified and doesn't take much time or skill to prepare. It also freezes well. I'm sure I'll be making this one again.

Chicken Corn Chowder

Adapted from Gourmet: Day to Day

Ingredients

2 Tablespoons Butter or Margarine
1/4 Cup Onion, diced
1/4 Cup Carrots, diced
2 Tablespoons All Purpose Flour
3 Cups Reduced Fat Milk, 2%
2 Cups Cooked Boneless, Skinless Chicken Breast, shredded or diced
2 Cups of Frozen Corn Kernels
1/4 teaspoon Dried Thyme
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
1/4 teaspoon Dried Dill
Optional: 1/8 teaspoon Crushed Red Pepper
1 - 14 3/4 oz Can of Cream Style Corn

Directions

1. In a large soup pot or dutch oven, melt the butter over medium heat.
2. Add the onion and carrots.
3. Cook for about 5 minutes, until tender, stirring frequently.
4. Add the flour and cook for 1 minutes, constantly stirring to prevent burning.
5. Add in the remaining ingredients and stir well.
6. Bring the soup to a low boil.
7. Cook until thick, about 5-10 minutes.

Yields: 6 servings (1 cup each)

Dad's Split Pea Soup (aka Crack Soup)

Growing up, my mom did 99% of the cooking in our house. On the rare occasion that dad was in charge of a meal, the meal options were pretty limited. Dad really didn't have a flare for the culinary arts but was usually able to come up with something to please the masses (that would be his brood of 5 kids). It could be his favorite Nathan's hotdogs, Dinty Moore Beef Stew, Chef Boyardee Ravioli, or his infamous "I made this in the Navy" split pea soup.

You see, my dad joined the Navy where he served on (and was a plank owner of) the USS Okinawa. He served during the Cuban Missile Crisis in 1963 and was one of the first men to cross enemy lines (by air). When my father joined the Navy, he was still living at home with his parents. The story is that my grandmother refused to let her son go off into the military without knowing how to cook at least one meal for himself. She chose a recipe that was easy, cheap, and filling. My father learned the recipe for split pea soup and brought it with him when he embarked on his Naval tour. He would make the soup for fellow Seamen, friends, and even a girlfriend or two. He would add and subtract ingredients as they were available or on sale. Everyone loved it and always asked for more.

I will admit that as a kid, I despised split pea soup days. I absolutely hated the color, texture, and smell of it. I would even get myself so worked up about it that I would gag before even sitting down at the table (and my wonderful son has now picked up this habit). As an adult, I can now appreciate just how good the final recipe of this soup is. It's stick to your bones good and as Vince calls it, crack soup. It makes me smile each time I make it, remembering all those weekends watching my dad stand over a pot stirring his soup.

Dad's Split Pea Soup (aka Crack Soup)

From Dad

Ingredients
1/2 lb Bacon, diced
1 Medium White Onion, diced
2 Medium Russet Potatoes, peeled and diced
2 Quarts of Water
1 lb Dried Green Split Peas
2 Cups Cooked Ham, diced
1 Bay Leaf
1 teaspoon Salt
1/4 teaspoon Pepper
1 Cup Heavy Cream

Directions

1. In a large stock pot, cook the bacon until crisp.
2. Remove and drain on a paper towel.
3. Add the onions to the bacon drippings and cook until translucent.
4. Add the water, peas, potatoes, ham, bay leaf, salt, and pepper to the stock pot.
5. Bring to a rolling boil.
6. Reduce heat and simmer for 45 minutes.
7. Discard the bay leaf
8. Process the soup in a blender until smooth.
9. Return the soup to the stock pot.
10. Add the bacon and the cream to the soup.
11. Stir to combine.
12. Serve with warm sourdough bread.

Yields: 12 servings (approx. 1 cup per serving)

Lentil & Pasta Stew

Those cold, icy days of winter have always made me crave a hot bowl of thick stew. The kind of stew that "sticks to your bones". The comfort food that warms you from the inside out. I love all kinds of thick soups and stews. Beef stew, Potato Leek, Split Pea with Ham, and Lentil Soup.

Lentil soup is so quick and easy to make that it is perfect for a weeknight dinner on one of those winter nights. Not only is it easy but it is really good for you. Lentils are very high in protein, making them a staple for most vegetarians. They are also rich in vitamin B1, folate, and iron. Lentils are also very high in fiber, which help to lower cholesterol, virtually fat-free, and very low in calories.

I can across a spiffed up version of a basic lentil soup and made some minor adjustments to it. The result was wonderful. A hearty stew, full of flavor and texture that was ready to eat in about an hour. Vince specifically requested that this one make it into the menu rotation along with his favorite "crack soup" aka Split Pea with Ham.

The servings sizes are pretty large, about a cup and a half, and the points are still pretty low. Add in some hot buttered rolls and it is comfort food heaven.

Lentil & Pasta Stew

Adapted from What's Cookin', Chicago?

Ingredients
1 Medium Onion, chopped
1 teaspoon Minced Garlic
1/2 lb Bacon, diced
1 teaspoon Thyme
1/2 Cup Carrots, chopped
2 Bay Leaves
1 lb Dry Lentils
10 Cups Reduced Sodium Chicken Broth
2 Tablespoons Heavy Cream
8 oz Whole Wheat Elbow Macaroni

Directions

1. In a large stock pot, cook the bacon, onion, carrots, garlic, bay leaves, and thyme until the bacon is crisp and the vegetables are soft (about 8 minutes).
2. Add the dry lentils and cook for a minute.
3. Add the chicken broth and bring to a simmer.
4. Simmer uncovered for 40 minutes.
5. Discard the bay leaves.
6. Using a potato masher (or immersion blender) mash the soup into a stew-like consistency.
7. Add the cream and dry pasta to the soup.
8. The stew may need to be thinned with 2-4 cups of water.
9. Simmer for 15-20 minutes, until the pasta is tender.
10. Season with salt and pepper to taste.

Yields 12 servings