I’ve been pretty open about the struggles we’re facing at the Mitchell home (read more about that here), but I wanted to also share how I’m working through it and finding ways to function as a zombie, sleep deprived mother/wife. Cleaning is half-ass, workouts are slow and tired (or nonexistent), clean clothes sit in a pile for an undetermined timeframe, showers are…well, those haven’t changed. I absolutely refuse to go a day without showering. If Ryan wasn’t so busy studying for the PE, I would be able to lean on him for help in the kitchen – but I can’t. So…dinner is up to me!
Gone are the days of multiple complex recipes for dinner. What I look for in a recipe is anything that tastes good, but requires the least amount of time/effort. My slow cooker has been my bff lately, but I’ll save my favorite slow cooker recipes for another blog post. Today I’m sharing one of my go-to stove top recipes, an adapted version of Giada’s White Bean and Chicken Chili. This recipe is easy, cheap and it tastes delicious! My adapted version is below. I’m allergic to cumin, so I omitted that ingredient from my recipe – but feel free to throw it in! Hope you enjoy this chili as much as we do!
4 tablespoons olive oil
2 large onions, chopped
6 garlic cloves, minced
4 pounds ground turkey
2 teaspoons kosher salt, plus more for seasoning
2 tablespoons fennel seeds
2 tablespoons dried oregano
4 teaspoons chili powder (I make my own chili powder to omit the cumin)
6 tablespoons flour
4 (15-ounce cans) cannellini beans, rinsed and drained
2 bunches of kale, stems removed, leaves chopped into bite size pieces
3 cups frozen corn
8 cups low-sodium chicken stock
Black pepper for seasoning
1 cup grated parmesan cheese (or cheddar)
1/2 cup chopped green onion
1 cup chopped cherry tomatoes
Sliced avocado, to taste
A few dollops of Greek Yogurt
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground turkey, 2 teaspoons salt, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the turkey is cooked through (about 12 minutes). Stir the flour into the turkey mixture. Add the beans, kale, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Season with salt and pepper. Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped onion. We also like to add chopped tomatoes, a few avocado slices and a dollop of greek yogurt to our bowls of chili. The greek yogurt is the same idea as adding a dollop of sour cream, which is a common practice among chili-goers. It makes each bite just a tiny bit creamy and helps to tone down the acidic nature of the chili.
Suggested wine pairing – a Zinfandel or Syrah