And continuing with our fall soup traditions, we had one of our favorites this week: Spicy Green Turkey Chili. Nick tends to prefer this dish cooked with pork, but you know I try to healthy up every dish when I do the shopping, so ground turkey it was! You could also substitute chicken for this dish. One of my favorite parts of these meals is that, like a weirdo, I love to scarf down the leftovers cold. Not going to lie, this dish has a KICK, so remember to avoid over-spicing while the dish is super hot. We are always so surprised how much heat comes out once it cools, and I’m pretty sure we both broke into a sweat while eating; However, this didn’t stop us from getting up for seconds.
Over the past few weeks we have started a new Langan tradition over here; We take Char to dinner every Thursday night, obviously somewhere kid friendly (which isn’t too hard to find in the UES). I think it’s fun to switch up her night time routine once in a while so she can actually see what night time even looks like, since she usually goes to bed so early. She’s super happy when we take her out to dinner, because she loves all the people and bright lights. This also gives her mama a nice break from cooking for her at the end of the week, so it’s a win/win for all involved 🙂
Spicy Green Turkey Chili: serves 4-5
- 1 medium white onion, quartered
- 2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, remove seeds from 1 of them
- 2 garlic cloves, peeled and smashed
- 3 cups reduced-sodium chicken broth (14 fl oz)
- 1/4 cup vegetable oil
- 1 lb ground turkey or pork (pork’s better!)
- 3 tsp ground cumin
- 1 (14- to 15-oz) can white hominy (also called pozole) or corn, rinsed and drained
- 1 bunch cilantro, diced
- 1 yellow squash (diced)
- 2 carrots (diced)
- 1 sweet potato (diced)
- Extra virgin olive oil
- 1 tbsp each salt, pepper, fennel seed, and thyme
- Purée the onion, chilies, and garlic with 1/2 cup chicken broth in a blender (it should be pretty smooth.)
- Heat 1 tsp olive oil over medium high heat. Add meat, 1 tsp each salt, pepper, and cumin, stirring until well browned, ~7 mins. Transfer to a bowl and pouring off all but ~1 tsp of fat fat.
- Add 3 tablespoons olive oil to pot, then add the purée and remaining spices. Be careful, because the puree can spatter initially. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, ~10 mins.
- Add pork, carrots, sweet potato and remaining 2 1/2 cups broth and simmer gently, uncovered, stirring occasionally for ~10 minutes (until sweet potatoes are just starting to soften.
- Add squash & corn, simmering for another 5 mins (until squash is just getting soft.)
- Remove the chili from heat. Add the 3/4 of the cilantro right before serving, stirring it into the chili. Reserve 1/4 to garnish.