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.

WHITE BEAN AND TURKEY CHILI
(from Cooking Light, November, 2006)

Ingredients

• 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)

Preparation

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.