Today’s Blogger Guest Post for The Holiday Project:
Hayley from Simply Scrumptious
[This is our last post for The Holiday Project, and we're bringing it back to where it all started...San Francisco! Hayley's blog is so amazing. Check out her tasty recipes when you get a chance!]
Hi! I’m Hayley (or Hayles as my friends refer to me) over at Simply Scrumptious. I’ve been writing my food blog for over a year now – jeez does time fly – and sweetheart Stephanie asked me to contribute a guest post as part of her Holiday Blogging Project. An honor indeed!
Stephanie just moved to San Francisco, which has been my home for about 4 years since I graduated Cal Poly San Luis Obispo. San Francisco is a diverse foodie city where you can find amazing ingredients at your local farmers’ market or grocery store or eat out at world-renowned restaurants. We pretty spoiled out here – just the way I like it.
I grew up enjoying cooking and generating my own recipes or adjusting other recipes: failures and all. I started the blog as a project I could do for myself and to share my recipes with you and the rest of the blogosphere. It’s a whole new world in here that has taken over my life. Cyber therapy may be in order.
Around the Holidays food consumes me or maybe I just consume food…but that’s a separate issue. The problem resides in the fact that I actually don’t spend much time cooking. I spend most of my time thinking about which dish I’m going to make for what special event is coming up (holiday/parties/family & friends get-togethers/etc). It’s exhausting.
I decided to share with you a healthy big pot type of meal that will last all week for lunch and dinner. This way you can spend the majority of your time thinking about other menu planning/social events and less time on what the heck your going to eat for dinner.
Oh, also this is a great winter treat –chili that will stick to your bones without adding to them, ha!
Green Turkey and White Bean Chipotle Chili
Adapted from Turkey Chipotle Chili
6 – 8 Servings
2 – 4 Canned whole Chipotle Chilies in Adobe Sauce (Can be found at Hispanic Markets and some grocery stores)
2 lbs Tomatillos
2 Large Yellow Onions diced
3 Tbsp Olive Oil divided
6 Garlic Cloves chopped
1.25 lb Ground Lean Turkey
2 Tbsp Ground Cumin
3 Cups Chicken Broth divided
1 tsp Oregano
4 Anaheim Peppers chopped
1 Jalapeño finely chopped divided (2/3 for sauté and 1/3 for garnish)
2 Cans White Cannellini Beans – drained and rinsed
1 Tbsp Cornmeal
1/2 Bunch Cilantro chopped
3 Limes divided
Preheat oven to 400˚F. Remove husks from tomatillos. Rinse. Toss with 1 Tbsp olive oil and salt/pepper to taste. Place on cookie sheet and cook in oven until almost bursting, about 15 minutes. Blend in food processor until smooth. Place aside. Remove whole chilies from can and place in food processor. I like it spicy so I used 4, however use 2 if you like it less spicy. Blend in food processor with about ½ cup chicken broth until smooth. Set aside.
While your tomatillos are cooking, sauté onion and chopped garlic cloves with 1 Tbsp of olive oil in large soup pot over medium-high heat until onions are translucent. Add cumin and sauté for about 1 minute. Add turkey and break up into chunks. Cook until turkey is no longer pink. Add remaining chicken broth and oregano. Add tomatillo and chipotle puree. Simmer for 1 hour uncovered. Note: You may need to add additional chicken broth.
Meanwhile sauté Anaheim peppers with 2/3 chopped jalapeño until soft but not all the way cooked, about 5 minutes.
Once your chili has simmered for 1 hour add the pepper mixture, cornmeal, and beans. Simmer for another 20 minutes covered. Add cilantro and juice from 2 limes. Serve garnishing with lime wedges, sour cream, avocado, and jalapeño.