Monday, September 8, 2014

Green Tomato Turkey Chili

Green Tomato Turkey Chili. Yum.
The green tomatoes are back. If you're a reader who has been around for a while, you will know that I went completely nutso over green tomatoes last year (see the "fried" green tomatoes here and my monster spaghetti here). My mother's garden always teems with these unripened gems this time of year, and it seems a tragedy to let them go to waste.

Tonight, I made a Green Tomato Turkey Chili that every member of my family scarfed down (and declared was delicious - this, if you know my daughter, Sophie, is an absolute victory, because the kid rarely wants to eat anything but mac and cheese and quesadillas). Green Tomato Turkey Chili for the win!

Here's what I started with. I love shopping in my mother's garden.  
Here's how to make it.  

1. Heat one tablespoon of olive oil over medium heat. Once the oil has reached temperature, add 1/2 a medium-sized onion, diced. Season with salt and pepper. Once the onion has started to become translucent and brown around the edges, add two cloves of garlic, minced. Cook for about one minute.
2. Add and brown one pound of ground turkey. Season again with salt and pepper. While the turkey is cooking, chop one large red pepper and two cubanelle or banana peppers (you choose, based on the level of heat you like).
3. Once the turkey is cooked through, add two tablespoons of pepperoncini juice and scrape any brown bits off of the bottom of the pan.
4. Add the peppers to the mixture.

It will look something like this at this point.
5. Cook for about two minutes, and then dice three green tomatoes and 5-6 ripe roma tomatoes directly into the pot. Add one tablespoon of smoked Hungarian paprika, one tablespoon of Ancho chile pepper, and one tablespoon of Adobo (leave out the Adobo if you are trying to eat really clean).
6. Add one can of diced tomatoes (I used these Mexican Fiesta with Lime Juice ones from Aldi, and they add just the right amount of zing). Again, if you're worried about eating really clean, leave out the canned tomatoes and add more fresh red tomatoes, the juice of one lime, and one tablespoon of apple cider vinegar.

7. Reduce and let the mixture cook on medium-low heat until it has reached the consistency you like - i.e. longer for a thicker, richer soup; shorter for a soup that has more of a broth.

I served this chili with my absolutely favorite summer salad, something that I ate almost every night when I was a kid. Slice up two cucumbers and four green onions (tops too), and mince one handful of dill. Throw all of that into a bowl. Add a drizzle of honey, salt and pepper to taste, a large dollop of sour cream (or greek yogurt for the health conscious), and the juice of one lemon. Mix it up. Eat. It's really that simple.

Sour Cream and Dill Cucumber Salad
 Enjoy! See you tomorrow:). A/J

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