Black Bean Turkey Chili

Leftovers with just two at home either end up in the compost or the freezer and the freezer is preferable.  From the freezer a delicious dish can be eaten again at a later date or added as an ingredient in a totally new dish.  The only unfortunate aspect of such ingredients is that replicating the new dish can be difficult at times.

No matter this is the nature of Grandma Snyder’s kitchen and it makes meal time thrifty, interesting and delicious.

Today’s recipe starts with a look in the freezer where a package of ground turkey was about to go past the best before date.  Next was a trip to our cold cellar where two jars of our 2016 crop of stewed tomatoes were left and needed of being used.

The recipe was clear, chili, a favourite of our grandson who was coming to spend the day with his grandparents on a cold and wet fall day, yes chili it would be providing a warm and hearty meal.

To the turkey and tomatoes, we added garlic from Grandpa Snyder’s garden, onions, black beans, mushrooms and 1 cup of Roasted Carrot Apple Soup that also needed to be liberated from the freezer.

The inspiration that provided that last ingredient for today’s recipe came from Instagram where pictures of chili being eaten over baked potatoes looked most appetizing.

Black Bean Turkey Chili

Ingredients:

• 2 tablespoons olive oil
• 2 garlic cloves minced
• 1 onion diced
• 1 lb ground turkey
• 1 quart stewed tomatoes diced
• 2 tablespoons chili powder
• ¼ teaspoon cumin
• ¼ teaspoon oregano
• ¼ teaspoon paprika
• ½ teaspoon cayenne pepper
• 1 cup roasted carrot apple soup
• 1 can black beans drained and rinsed
• 1 can sliced mushrooms
• ½ baked potato per person
• 2 cups shredded cheese

Directions:

1.  In a large deep frying pan sauté the garlic and onions until onions are translucent
2. Add ground turkey and cook until meat is browned
3. Add all remaining ingredient up to the baked potatoes
4. Simmer this mixture until chili has thickened to your preferred consistency
5. Bake the potatoes at 375 degrees F for 45 minutes.
6. Once the potatoes are baked cut them in half and loosen the white of the potato with a fork.
7. Place the potato halves on a baking sheet and top with ½ cup of the chili and top with shredded cheese.
8. Place the oven on broil
9. Return the potatoes topped with chili and cheese to the oven until the cheese has melted and browned.
10. Before you plate the potatoes add a generous scoop of chili to the plate, place the potato in the middle of and serve.

From Our Table to Yours

Grandma Snyder

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