I'm certainly not a fan of the cold, but because I live in the northeast of the country, I have to deal with it. That does not mean that I'm happy dealing, but the reality is the winter comes every year around the same time. Some winters are warmer than others. But every year when the temperature drops into the teens, and there is snow on the ground, I question my sanity. Now there are other reasons to question my sanity, just ask my kids, but I won't get into that right now.
But I have to admit from the time I was a young girl, the winter and I just don't get along. All I can say God bless my mother. She would take 20 minutes dressing me in leggings, boots, hat, mittens, and a coat, so I could go sledding with the rest of the kids in my neighborhood. I would last tops 20 minutes. I remember going to the back door of my house calling for my mother to open the door, saying that I was cold.
The first words out of her mouth were, "You just went out; how can you be cold already?"
By then I was freezing. My mother would take another 20 minutes to undress me. I'm sure she wanted to wring my neck, but she was always very patient with me.
So now you can see the cold and I are not friends. I would much rather be on the beach in the tropics where the temperature is in the eighties, than having to wear socks to bed to keep my feet warm during the winter on Martha's Vineyard. I never have to wear socks, period, in Jost Van Dyke. Most of the time I'm barefoot on the beach.
But I think I might have a remedy to keep me cozy through the winter. I've eaten beef chili many times, but the other day I ate turkey chili with white beans for the first time. I fell in love! I found a very simple recipe that I am going to make this weekend. Not that I'm going to exist on turkey chili alone, but I am going to add it to my repertoire of soups that I make, to keep me warm during the cold winter months. I hope you give it try too.
TURKEY AND WHITE BEAN CHILI
Prep time: 20 minutes Total Time: 40 minutes Serves: 4
2 tbs. canola oil
1 pound ground turkey
Coarse salt and ground pepper
1 large onion chopped
2 jalapenos, diced ( seeded for a milder taste)
2 tsp. cumin
1 tbs. tomato paste
2 cans (19 ounces each) cannellini beans, drained and rinsed
2 cans (14 1/2 ounces each) reduced sodium chicken broth
1 cup of water
1. In a large deep skillet, heat the oil over medium high heat. Add the ground turkey, season with salt and pepper. Cook breaking up the turkey with a spoon until browned, 9 minutes.
2. Add onion and jalapenos, cook until soft, 3 minutes. Stir in cumin and tomato paste, cook 2 minutes.
3. Add cannellini beans, chicken broth, and water; bring to a boil. Reduce heat, simmer until thick. 15 to 20 minutes.
4. Garnish with sour cream, cilantro, grated cheese, if desires.
If you make the turkey chili, I would love to get feedback from you.