Brrrrr! It’s cold—okay, at least for San Diego it is. That means soups, stews and the crockpot. And plenty of leftovers. I was craving chili yesterday, but a slightly lighter version of one, so I decided on ground turkey. I had stray vegetables from my CSA, such as a couple zucchinis and some collard greens, so I decided to toss them in my chili.The recipe comes to me from my neighbor and friend, S. This recipe is very easy and quick, perfect for those evenings you really don’t feel like cooking. You can pretty much throw in whatever you have on hand, so it’s a great way to get rid of those lingering items in your fridge.
I sautéed ground turkey, chopped onions, peppers and garlic in a big pot with olive oil. After about 7 minutes, I added three cans of beans (two red kidney and one great northern), chopped tomatoes (I like the ones from Pomi that come in a box), 10 oz. strained tomatoes, 6 oz. tomato paste, a handful of chopped olives and all my chili spices— 2 TB chili powder, 2 tsp ground cumin, 1 tsp dried basil and a pinch of cayenne for a little kick. Season with salt and pepper. I brought it back to a boil and then added two zucchinis, sliced, and thin ribbons of collard greens, just the leaves. After 20 minutes of simmering, dinner was done! I served it with cornbread and shredded cheese, scallions and Greek yogurt. With all the veggies thrown in, it was the perfect one-pot meal.
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