Soupy Sunday: Chili

On Sundays, we often make soup.  Evenings filled with deliciousness bubbling, using some veggies we have around the fridge, and creating some leftovers for the week.

Last Sunday, we made Chili for dinner with a little cornbread on the side.  YUM!

 

This recipe comes from one of our favorite, go-to soup books The Big Book of Soups and Stews by Maryana Vollstedt.  We modified it slightly based on some ingredients we had… so here is what we did:

 

INGREDIENTS

1 T olive oil

2 C chopped yellow onions

1 C chopped celery

4 cloves minced garlic

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1/2 lb lean ground turkey meat

28 oz canned diced tomatoes w/ juice

1 1/2 C beef stock

1 T Chili Powder

1 t dried oregano

1 t ground cumin

1 t salt

pepper to taste

toppings: cheddar, sour cream, avocado

 

In a large soup pot, warm olive oil.  Add onion, celery, and garlic.  Saute until tender.  Then add the ground turkey and let cook for 5 minutes while stirring.

 

Add remaining ingredients except the toppings.  Reduce heat to low and simmer uncovered for 45 minutes.

Place in bowls, sprinkle with your favorite toppings.

Eat.

 

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