This is a hearty, kid-friendly soup that is lean and infinitely adaptable. You can substitute chipotle Field Roast for the turkey to spice the chili up and make it vegetarian. Or add a bit of Mexican chorizo when you brown the turkey. Serve it with cornbread and cheese, or nothing but a big green salad. Spike it with cayenne if everyone loves spicy heat, or pass the hot sauce at the table. The dish also takes well to being frozen and cooks almost as quickly if you make a double batch. Makes 8 servings as written.
Cooking spray, for the pot
11⁄2 pounds ground turkey
1⁄2 medium yellow onion, diced
1⁄2 medium green bell pepper, diced
1⁄2 medium red bell pepper, diced
2 cloves garlic, minced
11⁄2 teaspoons chili powder
1 teaspoon freshly ground black pepper
1⁄2 teaspoon ground chipotle
1⁄2 teaspoon ground cumin
1⁄2 teaspoon dried thyme
1 teaspoon kosher salt
1 (15-ounce) can crushed tomatoes, drained
1 (15-ounce) can tomato sauce
1 1⁄2 cups water
1 (15-ounce) can kidney beans, drained
1 tablespoon packed light brown sugar
Spray a large, heavy-bottomed soup pot with cooking spray and put over medium heat. Add the turkey and cook, stirring occasionally to prevent sticking and to break up the meat into smaller pieces, about 5 minutes. Once the turkey is no longer pink, drain off and discard all the liquids.
Stir in the onion, bell peppers, garlic, chili powder, black pepper, chipotle, cumin, thyme, and salt. Cook, stirring occasionally, for 3 minutes, until the onions are translucent and the spices are deeply colored and fragrant. Add the tomatoes and tomato sauce, then stir in the water. Bring to a simmer, cover, and cook for 20 to 30 minutes, until the vegetables have slightly softened and flavors have melded. Stir in the beans and sugar, heat through, and serve.
*(c)2018 By PCC Community Markets. All rights reserved. Excerpted from “Cooking From Scratch” by permission of Sasquatch Books.
