Wednesday, October 21, 2009

Food on Fridays

This job sure is keeping me on the go... or behind my desk... or in bed trying to get some rest. Working full time and commuting like I do every day is tiring! But do I ever enjoy my weekends! I just LOVE when Friday (my weekend) rolls around. I love the chance to sleep in a bit, have a nicer breakfast and coffee, catch up on chores around the house, and COOK! I went through a few of my old cookbooks and magazines and made a list of some recipes I would like to try. It was rather cold last week, so I was really craving some good warm comfort food. I bought ingredients for two new recipes, but only got around to making one. But oh, it was good. It was a recipe for White Bean Turkey Chili. I found it in an article about what to do with your Thanksgiving turkey leftovers. Since I didn't have any leftover turkey but I did have chicken breasts in my fridge, I made it with those instead. It was super delicious. I am moving this soup onto my 'favorites' list. It is thick, hearty, spicy, and smooth... and healthy!!! It uses my new favorite toy - the immersion blender - to thicken/smooth it out. I ate leftover soup for the week and they were fabulous too. I highly recommend giving this one a shot.

(from Cooking Light, November, 2006)


  • 1 tablespoon canola oil
  • 2 cups diced yellow onion (about 2 medium)
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3 (15.8-ounce) cans Great Northern beans, rinsed and drained
  • 4 cups fat-free, less-sodium chicken broth
  • 3 cups chopped cooked turkey
  • 1/2 cup diced seeded plum tomato (about 1)
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 lime wedges (optional)


Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

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