Curry Turkey and Vegetable Chili
Curry Turkey and Vegetable Chili
INGREDIENTS
3 tablespoons extra virgin olive oil
1/2 medium yellow or white onion, chopped finely
1 lb ground turkey
4 garlic cloves, pressed or minced (I use minced from the jar)
2 teaspoons ground cumin
1 tablespoon curry powder
½ teaspoon dried thyme (or fresh if you have it)
1 large can (28 ounces) petite diced tomatoes
1 package (12 oz) frozen vegetable soup mix (**carrots, green beans, corn, okra, potatoes...)
1/2 package (12 oz) frozen mixed vegetables (**carrots, green beans, corn, Lima beans)
1/2 small butternut squash; cubed
1 cup red lentils, picked over and rinsed
1 and 1/2 cartons (32 oz) vegetable broth
2 cups water
1 teaspoon salt, more to taste
Freshly ground black pepper
1 cup chopped fresh collard greens or kale, tough ribs removed
INSTRUCTIONS
Warm the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion, garlic and ground turkey stirring often, until the turkey is cooked through. Add cumin, curry powder and thyme. Cook until fragrant while stirring constantly. Pour in the diced tomatoes and cook for a few more minutes, stirring often.
Pour in the lentils, broth and the water. Add all the veggies and season with freshly ground black pepper, to taste. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 3 cups of the soup to a blender. **Take extra caution not to burn hands!!**. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
INGREDIENTS
3 tablespoons extra virgin olive oil
1/2 medium yellow or white onion, chopped finely
1 lb ground turkey
4 garlic cloves, pressed or minced (I use minced from the jar)
2 teaspoons ground cumin
1 tablespoon curry powder
½ teaspoon dried thyme (or fresh if you have it)
1 large can (28 ounces) petite diced tomatoes
1 package (12 oz) frozen vegetable soup mix (**carrots, green beans, corn, okra, potatoes...)
1/2 package (12 oz) frozen mixed vegetables (**carrots, green beans, corn, Lima beans)
1/2 small butternut squash; cubed
1 cup red lentils, picked over and rinsed
1 and 1/2 cartons (32 oz) vegetable broth
2 cups water
1 teaspoon salt, more to taste
Freshly ground black pepper
1 cup chopped fresh collard greens or kale, tough ribs removed
INSTRUCTIONS
Warm the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion, garlic and ground turkey stirring often, until the turkey is cooked through. Add cumin, curry powder and thyme. Cook until fragrant while stirring constantly. Pour in the diced tomatoes and cook for a few more minutes, stirring often.
Pour in the lentils, broth and the water. Add all the veggies and season with freshly ground black pepper, to taste. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 3 cups of the soup to a blender. **Take extra caution not to burn hands!!**. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
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