Recipe: Slow Cooked Turkey Chili

This is the perfect time of year to pull out the ol’ slow cooker and make some delicious comfort food. On Sunday night after tweeting about the turkey chili I’d made for dinner, I was asked by a few for the recipe. I’ve fine tuned this one to suit our taste buds over the last couple years, so I’m happy to share it with you. Note: this is a perfect recipe to prepare in the morning and leave bubbling away in your kitchen until dinner time.

Jen’s Slow Cooked Turkey Chili

Recipe yields 8 servings.

Ingredients:

1 tablespoon coconut oil

1 pound lean ground turkey

2 cans low sodium tomato soup

2 cans organic kidney beans, drained

1 can organic black beans, drained

½  medium onion, chopped

2 tablespoons chili powder

1 tablespoon red pepper flakes

½ teaspoon garlic powder

½ teaspoon ground cumin

1 pinch ground black pepper

Salt to taste

 Directions:

  1. Heat the oil in a frying pan over medium heat. Place turkey in the pan and cook until evenly brown; drain.
  2. Coat the inside of a slow cooker with coconut oil. Mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper and salt.
  3. Cover and cook 8 hours on Low or 4 hours on High.

I serve this with a dollop of sour cream and a little shredded cheddar cheese on top. Toasted garlic bread goes very nicely as a side (read: awesome for dipping!)  We’ve also discovered that this chili is quite perfectly paired with ice old Lions Winter Ale by Granville Island Brewing.

Melissa posted the link to a tasty recipe for Asian Turkey Meatballs over the weekend that I’m dying to try as well. What are your favourite recipes for these dreary autumn evenings?

Voluptuous Delights

Photo: Sermulher

Sophie Dahl, one of the most glorious women on the planet, shares delicious secrets from her slinky kitchen, funny stories and favourite recipes in a beautifully illustrated hardback:

Miss Dahl’s Voluptuous Delights: The Art Of Eating A Little Of What You Fancy

As somebody with a pretty rocky relationship with food, (and who is by no means a cook) I really appreciate Miss Dahl’s honesty (and fantastic suggestions). Her book, full of delectable recipes for each season, photographed to magical perfection and accompanied by her positively Mitford-esque writing voice and a luscious abundant take on food. Sophie also writes about her battle with weight and her body. Flirting with every food fad from Atkins to raw food over the years, she has had both misadventures and victories in her quest to have a sound healthy relationship with food. She writes about the how press never understood that her weight ballooned during her modeling years not because she was a compulsive over-eater or a “fatty,” but because she felt the pressure of a hardened industry where she did not fit in. She ate for comfort, she ate for sadness, she ate because she felt the expectations of everyone telling her ‘you are an inspiration for everyone normal and large’, she ate because it seemed like she had to be big, otherwise what the hell was she doing in this glamourous world? Then she discusses how later, after she lost the weight, she had to deal with people all over the world commenting on her shape. People were telling her that she had sold out, that she had lost her confidence, that she was much better and more authentic when she was full- figured. Sophie’s frank analysis of her body throughout her life shows considerable and commendable hindsight. She writes with such poignancy and pathos, I felt very sympathetic. I could also relate.

“I have been as round as a Rubens and as skinny as a twig,” she writes in the introduction. Ultimately, her book is less about food and more about eating, if that makes any sense. The happy medium where she finds herself now, slim and fit, leaves her in a healthy position- which is where this book is coming from.

As Sophie writes, “we have to change our understanding of what is beautiful and what is sexy.” She says that she has seen and been that woman who is reed-thin and creamily voluptuous. The women who are truly sexy are those who eat sensibly, but don’t count calories or stuff their faces. They exercise, but in a way that they enjoy. They are not prisoners to their body”

Sexy,” Sophie writes, is inherent in a healthy appreciation for food, in having the energy to romp with your beloved, pick up your baby, cook dinner for your friends… it is feeling sated, having opinions and feeling alive.

Original, funny, quirky with a bit of whimsy, this glorious book is full of memoir, anecdote and delicious recipes, scattered with lovely Matisse-like line drawings that slope off the page. Love Sophie, love her book. I even find myself inspired to whip up some of her suggestions in my own kitchen. (Imagine that!)

Footnote:

Sophie Dahl now lives in London after an eight year sojourn in New York. Her grandfather was the late author Roald Dahl. Her first novel, Playing with the Grown-Ups, was published in 2007. She was contributing editor for Men’s Vogue for three years and now works for, amongst others, British Vogue, American Vogue, Guardian, Spectator and The Times.

Photos: BBC

UPDATED:

Miss Vancity Allie asked a great question in the comments about the recipes in the book, so I thought I’d answer right here for everybody.

Each recipe takes a few good quality ingredients and with just some simple preparation and cooking a lovely dish emerges. The recipes are mostly vegetarian, with just a few chicken and fish dishes. There are no demands for special equipment or techniques. Just assemble your ingredients and, as long as you have a basic understanding of how a kitchen works, you’ll be fine. (This is perfect for somebody like me!)

Here are a couple of the first ones that I plan to try:

Pear and Ginger Muffins

Warm Winter Vegetable Salad

And just to give you all an additional little taster, here’s an example of a possible day’s menu for each of the four seasons:

Autumn

Breakfast: Indian sweet potato pancakes

Lunch: Chicken & halloumi kebabs with chanterelles

Supper: Aubergine Parmigiana

Winter

Breakfast: Kedgeree with brown rice

Lunch: Pasta puttanesca

Supper: Monkfish with saffron sauce

Spring

Breakfast: Lemon & ricotta spelt pancakes

Lunch: Crab & fennel salad

Supper: Hortense’s fish soup

Summer

Breakfast: Scrambled eggs with watercress & smoked salmon

Lunch: Fish cakes

Supper: Wild rice risotto

Peas And Carrots


Happy St. Patrick’s Day! No Guinness or green beer for me this year, but God knows that I’ve celebrated enough on St. Patty’s days past to warrant taking a year off.

It’s been all Hollywood and fashion and cryptic poems around here lately. I’ve been pretty busy stalking vampires, but maybe it’s time to catch up a little.

I decided a little over a week ago that my diet needed a major overhaul. Sitting next to Alfred aka “The Candyman” at work for the last couple months had made it all too easy for me to completely abandon healthy eating in favour of serious afternoon sugar binges. His drawers are full of everything from sour keys and gummies to chocolate bars, mini eggs, Nibs, chips (and basically anything else junky that you can imagine.) He re-stocks weekly, so there’s never any shortage of calories to go around. I didn’t even realize how bad I was getting. It was hard to resist scarfing down treats on a stressful afternoon when I was close to crashing. However, my dependency on Reese products was starting to really get out of hand and something had to be done. I had to launch an intervention with myself. There’s only one way to do it: cold turkey. I had to completely quit grazing in Alfred’s drawers. Let me tell you, it hasn’t been easy. He still tries to torment me by opening up packs of gummy coke bottles and wafting the scent of them towards my desk. He also hosts afternoon gatherings with my coworkers who all stand next to my desk shoveling candy into their mouths in front of my face. Whatever, I can take it. I haven’t even cheated once.

The new rules are stuck on my fridge. It’s simple. It’s healthy. I’m wearing my hunger like a badge of honour. I’m serious. Vegetables are a good thing.


The best part? Wanting to eat healthy has pushed me to prepare my own meals. That’s right! I’ve been COOKING! I know, I know…those that know me know how truly amazing that is. You see, up until very recently, I thought that the only thing I was capable of making in the kitchen was a mess. Turns out, I can make some pretty yummy dishes. Now, I’m having so much fun planning my little meals and coming home to cook them every night. Look at me, I’m becoming an adult. Tonight I whipped up a tasty pasta dish. No big deal.