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super easy black bean and turkey chili

SERVES 6 TO 8

Every Thanksgiving we travel to Illinois, and I always look forward to my brother-in-law Les’s easy black bean and turkey chili. It’s his pre-Thanksgiving special and is always ready for us when we get off the plane. My husband comes from a large family, and Les makes a huge pot of chili to feed the crowd. It’s the perfect meal for a cold Midwestern winter day, especially when topped with large amounts of scallions, cheese, and sour cream. The chili is also a perfect topping for nachos or even scrambled eggs. It gets better after it sits around for a few days but it rarely has the chance to, as it is a real crowd-pleaser. Double the recipe if you need.

2

teaspoons canola oil

1/2

large yellow or white onion, cut into 1/4-inch cubes

2

teaspoons ground coriander 2 teaspoons ground cumin

1/2

pound ground white turkey meat

One

15-ounce can black beans, drained and rinsed

One

15-ounce can cannellini beans

One

141/2-ounce can black bean soup

One

16-ounce jar corn salsa

Salt and pepper to taste

Warmed tortillas for serving

1. Heat the oil in a medium pot over medium heat and add the onion. Sauté the onion, stirring constantly, until translucent, about 2 minutes. Add the coriander and cumin and cook for 1 minute. Add the turkey and cook, using a wooden spoon to break it up and cook until no longer pink. Add the black beans, cannellini beans, black bean soup, corn salsa, and ½ cup of water. Bring to a simmer and continue simmering for 10 minutes. Remove from the heat and season with salt and pepper.

2. Serve with the warmed tortillas and toppings.

toppings

Grated cheese, such as Monterey Jack or a mild cheddar

Sour cream

Chopped scallions

Sliced avocado

creamy corn chowder

SERVES 4 TO 6

My husband tells me this is the best corn chowder he has ever tasted. But then again, he is my husband and thinks everything I make tastes the best—bless him. Unlike most chowders, my version isn’t too thick because I use low-fat milk instead of heavy cream. I really enjoy knowing that it is lower in fat, yet has a perfect balance between the creaminess of a soup and the chunkiness of a chowder.

1

tablespoon canola oil

1

medium yellow onion, finely diced

1

celery rib, finely diced

1/2

red bell pepper, seeded and finely diced

1

russet potato, peeled and finely diced

1

pound frozen white or yellow corn, thawed

3

sprigs fresh thyme, minced, or 1 teaspoon dried

2

bay leaves

4

cups Chicken Stock (page 112)

1

cup low-fat milk

Salt and freshly cracked pepper to taste

Chopped scallions (white and green parts) for garnish (optional)

Roasted Poblano Chile Cream (page 87; optional)

1. Heat the oil in a medium pot over medium heat. Add the onion, celery, bell pepper, and potato and sauté for about 5 minutes, until the vegetables have softened, being careful not to brown them. Add the corn, thyme, bay leaves, and stock. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 25 minutes, until the potatoes are soft. Add the milk and remove the bay leaves. Remove from the heat.

2. Transfer 2 cups of the soup to a blender or food processor and blend until smooth. Return the pureed soup to the pot and season with the salt and pepper. Reheat the soup on low.

3. Serve immediately in individual bowls. Garnish with chopped scallions or Roasted Poblano Chile Cream, if desired.

green tip

These days almost all corn in the market is genetically modified. Rule of thumb: unless it is labeled organic, the corn has been genetically modified. Look for heirloom varieties, if possible; they are not genetically modified.

“Sex is good, but not as good as fresh, sweet corn.”–Garrison Keillor

heirloom tomato gazpacho

SERVES 4

One summer when I was in my late twenties, I went to visit my best friend in Barcelona, Spain. The thing I remember most