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Thursday, November 4, 2010

Soups for the Season, November 4, 2010

It is most assuredly soup season here in the east...currently about 44 degrees and raining, although next week promises some sunshine and a slight warming trend.

I LOVE LOVE LOVE chili! I have become quite passionate about legumes in general in recent years, and they end up in our meals often these days. This recipe comes from my dear friend Lynn, although I'm not sure of it's beginning origins. It's fairly simple and really delicious. I like it best served over brown rice and topped with Monterey jack cheese, but the blue chips are great too.

Crock pot adaptation:
I recently served this for a party and did it early in the day in my crock pot. Brown the turkey with the onion and garlic, then add in the peppers and cook a few minutes. Then just put this mixture plus all remaining ingredients into your crockpot on high for 4-5 hours or low for 7-8 hours. Doubled, this recipe nicely fills a 5-6 qt crockpot and leaves enough for leftovers. I like to freeze some to have handy when we don't feel like cooking, or want chili dogs or chili nachos!

Rainbow Chili

1 lb. Ground turkey
1 med. To lg. yellow onion – finely chopped
3-5 cloves garlic – finely chopped

While browning together – chop the peppers then add in:
2 med. To lg. poblano peppers – chopped
1 orange bell pepper (if doubling recipe add a yellow bell pepper)

After a few minutes of cooking add all the canned stuff
1 can blk. Beans - drained and rinsed
1 can white Beans - drained and rinsed
1 32 ounce can diced tomatoes
1 8 ounce can tomato sauce

add spices to taste after sauce
fair amt. of dried basil
good amt. of chili powder
less amt. of dried sage
A tiny sprinkle of brown sugar

Serve with blue corn chips to complete the rainbow!

4 comments:

lakeviewer said...

Oh Yum!!!!!!!!!!!!!!!!!

Lori ann said...

Sounds delicious. Do you ever use fresh ingrediants?, i wonder if the cooking time would still remain the same?

Diana said...

Lori,

If you me fresh tomatoes and dry beans, yes. If you’re using dry beans, cook them separately and add them at the usual time. Fresh tomatoes shouldn’t change the cooking times for the crock pot cooking, but you'd probably want to cook longer on the stove top, an hour or so I would guess.

Lori ann said...

hi diana,
thank you! i'm so sorry, i meant fresh beans, i had just bought some at our farm stand and was wondering how to use them. of course all your ingredients are fresh, this is why i shouldn't blog when very sleepy! i say silly things.
thank you for the recipe dear!