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Chili




Tonight we had chili for dinner because of the frigid temperatures we've been having.  It has not been above freezing for about two weeks and this morning it was -2 degrees which is unheard of around here.  Bruce went skiing with a couple of buddies at our local ski area which is less than an hour away.

It was beautiful weather up there, nearly 40 degrees.  We are in an "inversion" right now where the cold air is trapped under low pressure keeping it cold and frigid.

But if you go up in elevation and above the valley we live in, it gets a lot warmer and nice!  So, that's what Bruce decided to do today.  I told him I would make chili and corn bread for dinner.

I don't really have a recipe for chili, I just make it with whatever I have in the kitchen.  This batch turned out really good so I'm going to post it.  I put kale in it which worked great.  Another way to include kale in my diet without really tasting it...  (I just haven't acquired a taste for it even though I know how nutritious it is)

Serves 4

1 onion, chopped
oil
1 bunch of kale, leaves torn into small pieces
1 red or green bell pepper, chopped - today I had a red pepper
1 pound of ground turkey
salt
pepper
2 - 15 oz. cans of beans of your choice - today I used 1 can of black beans and 1 can of pinto beans
1 - 6 oz. can of tomato paste
2 - 15 oz. cans of diced tomatoes
chili powder
ground cumin

1.  Saute onions in a little oil in a large pan.  

2.  Add the kale and stir until wilted.  


 3.  Add chopped pepper and continue to saute.

4.  Add the ground turkey.  Add salt and pepper to taste.
5.  Add beans, tomato paste and diced tomatoes.  Add 3 cans of water using the tomato paste can and stir to dissolve. 


6.  Add chili powder and ground cumin to taste.


 This is a very easy recipe to whip up on a cold winter day.  It pairs perfectly with some cornbread and some butternut squash which I also had on hand today.  It will really hit the spot after a full day of skiing.





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