Chipotle Chili

INGREDIENTS

• 3 tablespoons extra-virgin olive oil or canola oil
• 1 lb. ground turkey
• 2 large onions, diced
• 4 cloves garlic, minced
• 1 bag frozen okra
• 2 cups corn kernels, fresh or frozen
• 1 cup bulgur
• 4 tablespoons chili powder
• 2 tablespoon paprika
• 4 teaspoons ground cumin
• 4 teaspoons garlic powder
• 2 teaspoon ground chipotle pepper
• 1/4 teaspoon cayenne pepper
• 2 14-ounce can no-salt-added diced tomatoes
• 2 15-ounce can no-salt added kidney beans, rinsed
• 2 15-ounce can no-salt added black beans, rinsed
• 1 can chipotle chiles in adobo sauce, diced
• 8 cups vegetable or “no-chicken” broth
• 4 cups water

PREPARATION

1. Brown turkey in large skillet, drain fat.
2. Heat oil in a Dutch oven over medium heat. Add , onion and garlic. Cook, stirring, until the onion starts to soften, 3 to 5 minutes.
3. Add okra and corn and cook, stirring occasionally, until the okra is starting to soften, about 5 minutes.
4. Add bulgur, chili powder, paprika, cumin, garlic powder, ground chipotle pepper, cayenne and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
5. Stir in tomatoes, ground turkey, kidney beans and black beans, chipotle chilis w/ adobo sauce, then pour in broth and water; bring to a boil.
6. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur are tender, about 50 minutes.

Squash, Crab & Chipotle Soup

Squash, Crab & Chipotle Soup

Ingredients:

·         1 large butternut squash OR 2 large acorn squashes

·         2 tbsp Brown Sugar

·         3 tbsp Butter

·         2 large Leeks (white part only), cleaned thoroughly and chopped

·         3 tsp minced, peeled fresh ginger

·         5 cups chicken or vegetable broth

·         2 cans lump crab

·         ½ tsp chipotle (be careful, gets hot fast)

·         Chopped parsley or cilantro

Directions:     

1)Preheat oven to 400 degrees

            2 )      Place squash (halved and seeded) cut side down on oiled baking sheet

            3  )      Bake until squash can easily be pierced with a fork (1 hour for butternut squash, 20-45 for acorn)

            4 )      Let squash cool for 30 minutes (flip over when possible to allow for more efficient cooling) & Scoop pulp from skin

            5 )      Melt butter in soup pot over med-low heat

           6 )      Add leeks & ginger, cook, stirring until tender (not brown, when the recipe is doubled this takes about 5-7 minutes)

            7 )      Stir in squash and 4 cups veg/chicken stock 

            8)      Bring to a simmer and cook, stirring and breaking up squash with a spoon for 20 minutes

            9)      Add brown sugar

          10)   Puree contents of soup pot until smooth (I like to use an immersion blender, worth the investment), return to the pot and stir in: the rest of the veg/chicken stock, 2 can crab meat, and chipotle

          11)   Heat through and serve garnished with chopped parsley or cilantro

(My cousin adds toasted, sliced baguette bread as a garnish.  I however, am lazy and don’t. Ya’ll can slice and toast your own baguette.)