I have mentioned this before but my husband is a soup-aholic. He always wants to eat soup no matter what time of year. Of course during winter we get into the thick, heartier soups. We made this the other night and it was delicious! I adapted it from a Martha Stewart recipe, and if you want to change some things (like adding veggies, or swapping veggie grounds for meat, etc...) go right ahead! I am sure it will still be delicious as long as you keep the base seasonings the same. :)
Got this recipe from Martha S. website. We made it last friday and it was great! Thought I would share.
~Turkey and Bean Chili~
You can substitute an equal amount of lean ground beef for the turkey. Other types of beans, such as black, northern or kidney beans, can be used instead of pinto beans. Serves 8.
4 turkey bacon slices, cut into 1/2-inch pieces
3 pounds ground turkey ( I used extra lean and it was fine)
4 cups chopped onions
1 chopped green pepper
1/4 cup minced garlic cloves
2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired,
minced 3 tablespoons chili powder
3 tablespoons unsweetened cocoa powder
4 teaspoons ground cumin
2 cans (28 ounces each) whole tomatoes in puree
2 tablespoons unsulfured molasses
3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
*Toppings-- Fresh cilantro leaves (I think these are essential to this soup!), sliced pickled jalapeno chiles, reduced-fat sour cream, crumbled cornbread, grated lowfat cheddar cheese
Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes. Add onion,green pepper,garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute. Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.