Turkey and 3 Bean Chili

This was a perfect meal for the weekend considering it was damp and “chilly” outside. Even if you don’t like my jokes I guarantee you’ll like my recipe. I always say to feel free and make it your own how you choose! 

My goal is to stop eating canned goods. So, I use dried beans and a mix of fresh and jarred tomatoes for this recipe. 


The only thing missing from the pic is my husbands homemade crusty bread. Yum…


My very special spicy sauce is the white sauce you see here. It’s Greek yogurt based but feel free to use what you like i.e. Sour cream. The red is a Mexican hot chili sauce…wowza its spicy! I can’t even tell you how to make it; it’s my momma’s. 

Here’s what you’ll need:

  • 2 1/2 cups dry black beans
  • 2 cups dry kidney beans
  • 1 1/2 cups dry great northern beans
  • 1/2 cup dry green lentils
  • 2 lbs ground turkey
  • 2 tbls olive oil
  • 2 1/2 sweet bell peppers, coarsley chopped
  • 1 red onion, chopped, plus more for topping
  • 1 carrot, chopped
  • 8-10 garlic cloves, minced
  • 24 oz Campari tomatoes, quartered
  • 24 oz strained tomatoes 
  • 4 tbls nutritional yeast 
  • 4 tbls cumin
  • 4 tbls coriander
  • 5 tbls chili powder
  • 4 dashes of franks hot sauce
  • 1/2 cup fresh cilantro, reserve some for topping
  • S & P

Here’s what to do:

  1. Hydrate the beans and lentils according to their instructions. If you’re not using dried, canned are fine too just skip this step and rinse them all clean. 
  2. Heat the Dutch oven on medium heat with some olive oil and, once hot, brown the turkey. Season it with S & P and some cumin. 
  3. Set aside and add some more oil to the Dutch oven. 
  4. Add the onions and sautée for 2 minutes. Add the peppers and carrots, more S & P and sautée another 5 minutes stirring occasionally until soft. 
  5. Add the garlic and stir continuously for 1 minute. Add the Campari tomatoes and stir to combine. 
  6. Add the strained toms plus a little water that I used to rinse out the jar. 
  7. Add all the spices, nutritional yeast, cilantro, S &P and stir to combine. 
  8. Let the pot reduce a bit and then add in the browned turkey and beans. 
  9. Summer on low for an hour stirring occasionally. 
  10. Top with fresh cilantro, red onion, and/or any of your favorite toppings. 

Enjoy!!

Lamb for Thanksgiving?

Sure; why not? Now, I must say there is a turkey going along with this in my house. I have a great way to prepare a bone in leg of lamb that would be a great addition to your thanksgiving feast! You can roast it or smoke, you choose. 

Smother it in harissa! Make your own right at home. It’s spicy, but delicious at that.  

Start with the main ingredient, dried chilies. Use any kind you like. I got these ones from the owner of an authentic Mexican restaurant so they can really be any type. 

 
What you’ll need:

  • 4 oz dried chilies
  • 4 cloves of garlic
  • paprika
  • cumin
  • coriander
  • cardamom pods
  • sea salt
  • black pepper 
  • lemon curd
  • tomato paste or sauce
  • 2 Tbls olive oil

These amounts are for about a 5 lb leg of lamb. 

What to do:

  1. Soak the chilies in boiling water for 1/2 hour. Reserve the water for the sauce. Remove any stems and seeds. 
  2. Toast the herbs in a small pan over the stove
  3. Grind all the spices in a coffee or herb grinder. 
  4. In a food processor, combine all the ingredients and process until smooth. 
  5. Add reserved water if necessary. It depends on the consistentcy you need. 

In the food processor: 

 

    Inspired by Turkish Kofta

    I was recently introduced to Turkish Kofta and found it is really what I knew to be meatballs, just with a Turkish cuisine spin. Traditionally, they are made with ground lamb or beef and, the recipe I saw, served with a spicy tomato sauce. I opted to go healthier and chose a combination of turkey and pork. I was also pressed for time and used organic ketchup with a splash of hot sauce. 

    Honestly, I didn’t know how these were going to turn out because I literally used what I had in the fridge to make them. I don’t have any picture other than one I took when I was packing the leftovers. I never anticipated they would be so delicious.   

    These are so easy to make. My prep time was about 15 minutes. 

    What you need:

    • 1lb Ground Turkey
    • 1lb Ground Pork
    • 1/4 Cup Parmesan Cheese 
    • 3 Splashes of Milk
    • 1/2 Cup Plain Greek Yogurt
    • 1 Cup Cubed White Bread, Crust Removed (not prepackaged, fresh bakery bread that is a couple days old)
    • 1/4 cup Panko Bread Crumbs
    • 2 Handfuls Toasted Pine Nuts
    • 1/2 Medium Onion, chopped small
    • 1/4 Cup Parsley, chopped
    • 2 tsp Garlic Powder
    • Olive oil spray 

    Preheat the oven to 375 degrees. Mix all ingredients together except the olive oil. Make small patties or balls out of the mixture (I made patties). Spray a sheet pan with olive oil spray lightly and place the patties on it. Bake for 20 minutes or until they are cooked through and slightly browned. It really depends on how big you make them. Serve with ketchup, spicy ketchup, or eat plain. 

    If you’d like to see what inspired me, click here.

    Enjoy!