The most popular question I get when I tell people I joined a CSA (the farm) is how do we eat it all?
Every week I pick up a share of fresh vegetables from the farm and every week, I also wonder how we’re gonna eat them, but somehow we do, one way or another.
This week I was backlogged with peppers and tomatoes. Two of the more popular late summer crops around here. We lost about 2 tomatoes last week and I wasn’t about to have it happen again. So this weekend I decided to make a dish specifically with the purpose of using up the tomatoes and peppers before they had a chance to over-ripen.
I happen to have some defrosted lean turkey meat I was planning for taco night that never happened. That’s when the chili idea hit me.
Now, there’s one thing you need to know about me. I LOVE chili. If there’s meat and/or beans that were cooked in a pot with vegetables and spices, I’ll eat it. I like it mild or spicy. Over rice or noodles or spinach or nothing. Topped with cheese or cilantro or even avocado. I don’t really care. Chili is a one pot wonder in my opinion and, frankly, I can turn anything into a chili-like dish.
Unfortunately, the husband, and now my child, do not seem to agree with me (there’s still hope for the child but the husband is definitely out on the chili wagon.) That means I’m usually making chili for myself which in a way is cool because I can make it however I like using whatever I have on hand, but in another way, sucks, because… well… sometimes I’d just like to make a big ole pot of chili for my family like my mom did. Plus ,it’s just nice when people like what you like.
Anyway, enough whining, I made the chili using the fresh veggies and it was super good! Oh! and I did find one way to feed it to the family. More on that later. Here’s what I did…
- 5 small onions
- 5 sweet peppers
- 5 tomatoes (a mix of varieties)
- 20 oz lean ground turkey
- Kosher Salt
- 2 cayenne peppers
- 1 15oz can of black beans drained and rinsed
- 1 tbsp chili powder
- 1 tbsp dried cumin
- 1 tbsp dried cilantro
- 1 tbsp unsweetened cocoa powder
Heat a large pot over medium-high heat and spray with non-stick cooking spray.
Now, there’s a lot to chop so I did it in batches while cooking. Start with the onion, add to the pot as you go. Once they are all in, add the turkey and begin to brown.
While the turkey is cooking start to chop the tomatoes and add them in 1-2 at a time. Once the tomatoes are all added, move on to the peppers. Once everything is in the pot salt it a little and continue to cook.
This is when I remember I had 2 cayenne peppers from last week’s share.
They dried a bit but still good! I added both which gave the dish a nice heat without being overbearing.
Chop up the cayenne and add it to the pot. By this time all the juices should be escaping the veggies giving you a nice broth base to the chili.
Stir in the spices and beans and once you get a boil, lower to as simmer.
I ate a bowl right away because I couldn’t help myself but it was better after simmering for about 2 hours.
I purposefully wanted to thicken it up to use it for a quesadilla filling for dinner.
He never suspected a thing and the only semi-negative comment I got was that they were a little hot. A glass of water cured that. He happily ate a whole chili filled quesadilla with spinach, cheese and bell peppers on a whole grain tortilla. So did I. :)
The recipe yielded just over 6 cups so I’ll calculate it as a 6 – 1 cup servings which is what’s pictured above.
|Servings||Amt per Serving|
|230||2g||8g||old: 4||new: 5|