DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
Today felt like a day for chili. Although it's still technically summer (last day) the cool Fall breeze is in the air. It amazes me at how quickly the weather shifts as we approach new seasons in our beautiful city.
It was just a couple weeks ago when we were sleeping with our windows wide open and the fan on full. This week I pulled out a few hoodies and dusted off my slippers. I think it's almost time to put away the summer clothes and fill my closet with warm, cozy sweaters. I do truly love all the seasons but there's something to be said about cozying up on the couch in my favourite "life is good" sweats, an old sweater and a warm bowl o' chili.
Since the beginning of the year I've drastically reduced my grain and bean intake (more to come on that). Chili is a dish that I've cooked many times in my life...a staple, one of my 15-in-my-back-pocket-go-to recipes. My previous recipe consisted of beans..usually a mix of 3 (kidney, cannellini and chickpea) but since adjusting my diet to suit my current needs I had to discover new ways to replace the foods I once cooked with. For this recipe, it was simply adding more veggies which I'm totally cool with. Love my VEGGIES!
So this is my new and revised chili recipe. It's full of flavour and the cocoa powder gives it a lovely richness while deepening the colour. I highly recommend using fire roasted tomatoes, they just add a little more zing than the regular...but those are fine too, there's a lot of flavour from the spices. I often double up on one pot recipes like this one, as they freeze well and then you have dinner ready for another night, voila! Enjoy.
6 bacon strips (optional)
1 large red onion, diced
2 celery stalks, diced
1 ½ pounds ground turkey breast
4 garlic cloves, smashed
1 ½ cups cremini mushrooms, diced
1 bell pepper, cored and diced
1 medium zucchini, diced
1 cup corn
1 inch piece of parmesan rind (optional)
2 tablespoons tomato paste
1 x 8 ounce can fire roasted diced tomatoes (regular diced tomatoes works too) or 4 fresh tomatoes
¼ cup cocoa or raw cacao powder
1 tablespoon unrefined sea salt
½ teaspoon cracked black pepper
1 tablespoon cumin powder
1 teaspoon oregano, dried
1 teaspoon thyme, dried
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon chili flakes (optional)
1 tablespoon apple cider vinegar
1 tablespoon honey
1 cup chicken stock (or more depending on consistency you like)
½ cup cilantro, chopped
Serve with lime wedges
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!