Yup…it happened…September 8th: a summer snowstorm.
I think everyone was a little unsure how to dress for this weather because it was still above the freezing mark. Do we bundle up in our parkas and risk the inevitable back sweat… or opt for the spring jacket with an umbrella praying that the wind doesn’t pick up and cause the embarrassing flip effect?
I chose the umbrella route and ended up using it as a shield to avoid the flippage…looks a little something like this:
All I want to do in this kind of weather is snuggle up, have a bath, and indulge in some delicious comfort food. But is there such thing as a healthy comfort food dish you ask? Why yes, yes there is….
This is one of my most favorite meals ever…such a satisfying warm dish that fills you right up and tastes sinfully good 🙂
You can definitely switch up the ingredients in the below recipe. Perhaps add some different veggies or sub out the garbanzo beans for kidney beans…but to be completely honest I don’t mess around with it too much because it’s just so darn good!
Snuggle up with a bowl of this deliciousness and I swear you will forget about the horrendous weather we are currently experiencing and make it until Wednesday…. which is when it is supposed to be sunny again! (Oh Calgary weather…).
Zucchini Turkey Chili
- 3 tablespoons vegetable oil, divided
- 1 1/2 pounds ground turkey
- 1 (1 ounce) package taco seasoning mix
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon chili pepper flakes
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can beef broth
- 1 (7 ounce) can salsa
- 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
- 1 (7 ounce) can chopped green chile peppers
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 3 medium zucchini, halved lengthwise and sliced
- 1 can garbanzo beans
- 1 bunch green onions, chopped
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
- Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
- While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
- In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini and garbanzo beans to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
- Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
Recipe originally from allrecipes.com.