Farm Record 002: Chunky Sweater Weather Chili Stew
Chunky Sweater Weather Chili Stew.
Say that two times twice, or however that weird phrase that I can never keep in my head goes.
Anyways, about a month ago, when we were announcing the final batch of Hella Black Brunch Juneteenth Jawn seasoning for 2021, Marla reminded me, “It’s almost chili and cornbread season.” And I’ve been fixated on the thought since then.
If you don’t live in a place with seasons, or you haven’t experienced North Carolina in the fall, just know that “chili and cornbread season” basically means 60-70 degree days and 45 degree nights and leaves that crunch underfoot, and thin layers under thick hoodies and tops because you can still get away without pulling out your coat.
It’s brisk. Not brick. So everyone’s still out and about at football games and the fair. And we’re still having HEAVY farmer’s market and fall produce hauls. And filling up the weekends with estate sales and errand running and too long hikes and sun breaks with the dogs.
And that’s exactly why I made this quick recipe for all of us to have.
It’s fast - if you need it to be. It’s hearty.
And it’s perfect for eating in a soft, chunky knit, on the couch, under a blanket, while watching terrible (or good, if that’s your thing) TV.
Chunky Sweater Weather Chili Stew
Servings: 8 (hearty bowls); Prep time: 20 minutes; Cook time: 30 minutes+
Ingredients
1 lb ground turkey
2 cans kidney beans
1 can pinto beans (I often substitute pink beans)
2 cups Bone broth
5 medium tomatoes
1 large yellow pepper
1 large green pepper
1 large orange pepper
1 large red pepper
1 large sweet vidalia onion
1 large yellow onion
2 tomatillos
1 whole bay leaf
3-4 tbls Hella Black Brunch Juneteenth Jawn seasoning
2 tbls tomato paste (I use Hunt’s basil, garlic, oregano)
2 tbls avocado oil
2 tbls honey
2 tbls steak seasoning
1 tsp garlic granules (you can substitute fresh or dried, ground garlic)
1 tbls salt
1 tbls black pepper
2 tsp ground mustard
1 tsp red pepper flakes
1 tsp crushed basil leaves
1 tsp oregano
1 tsp smoked paprika
Preparation
Coarse chop all vegetables. Set chopped tomatoes and tomatillos aside in their own bowl.
Heat avocado oil in a large pot on medium high.
Combine black pepper, garlic, ground turkey, chopped peppers, chopped onions, red pepper flakes, salt, steak seasoning, tomato paste, and Juneteenth Jawn seasoning in pot. Cook until veggies are tender, but not soft. Turkey should be cooked through.
Add all beans, chopped tomatoes and chopped tomatillos to the pot and stir to combine with other vegetables and ground turkey. Let flavors cook together for about 5 minutes on medium.
Add bone broth and remaining ingredients. Stir to combine. And let cook on low to medium heat for 10-20 minutes. Cook longer for a thicker soup, but do not let beans get mushy.
If you really want to uplevel this lil’ dish. Top it with some fresh diced jalapeño and green onion.
AND … if you want to just take it to the next Taurus level, use the sign-up form below to get my Pink Apple Jalapeno Corn Muffin recipe in this month’s newsletter (it’s for the corn muffins pictured near my soup bowl above).
with <3,
Kholi.