Last Monday of the month, and here I am once more sharing with you the recipe I chose to make from the blog Natural Noshing, which I was thrilled to receive as my assignment in The Secret Recipe Club. Natural Noshing, as the name implies, is a blog centered on healthy cooking, whole grains, a lot of gluten-free recipes, but as will become clear as you browse Nora’s site, there is no compromise of flavor. I love the way she describes herself:
I am an active, twenty-something “foodie” with a passion for nutrition and eating natural, real food — nothing too fussy, over-processed or complicated. Growing up, I was the girl that didn’t read novels or magazines – I read cookbooks and recipes.
This was a super busy month for us for many reasons, including a trip to Arizona and wrapping up experiments to get a big manuscript ready for publication. To make life easier, I concentrated my search on her poultry recipes, and had three serious contenders fighting for the spotlight in the Bewitching Kitchen: her Chicken with Pepian Sauce, her Kickin’ Cashew Chicken, and this amazing Turkey Chili that ended up as our dinner. I am unable to resist anything with almond butter these days. 😉
TURKEY CHILI WITH ALMOND BUTTER
(slightly adapted from Natural Noshing)
1/2 lb ground turkey
1 Tbsp coconut oil
1 small shallot, diced
1 zucchini, shredded
1 Tbsp chili powder
1 tsp ground cumin
1 tsp New Mexico Chile powder
1/2 tsp dried oregano
cayenne pepper to taste
2 (14 oz) cans diced tomatoes
1 (15 oz) can Pinto beans, rinsed and drained
3 Tbsp creamy almond butter
salt and pepper to taste
minced fresh cilantro, to taste
In a large skillet, heat coconut oil over medium-high heat. Add turkey and shallots and saute until cooked through and shallots are translucent stirring frequently, about 5-6 minutes. Break up any large chunks of meat while stirring.
Add zucchini and spices and saute for another 2-3 minutes. Add diced tomatoes, beans and almond butter and stir until combined.
Turn heat to low and let simmer for 10-15 minutes, until thickened. Garnish with shredded cheese, sour cream, avocados, or other toppings of your choice.
to print the recipe, click here
Comments: This chili rocks. I was surprised by how much flavor it packed in such a short cooking time, making it doable on a weeknight. In fact, I stopped at the grocery store on my way home, grabbed the ground turkey and the zucchini (I had everything else at home), and in less than 45 minutes we were enjoying this meal. The zucchini disappears during cooking, you won’t be able to see it, but it definitely contributes to the complexity of flavor. And the almond butter, oh, my… what a great addition to this chili! Once you add it, you will see that the texture changes and the sauce gets that substance that normally you would get only with a long and slow cooking. Awesome recipe. We enjoyed leftovers for a couple of days, it only got better. By the way, you can use any type of meat for this chili, as well as any type of beans, so go ahead and improvise. Keep the zucchini, and of course, if you skip the almond butter I might have to stop talking to you… 😉
Nora, it was great to stalk your blog this month, I hope you had as much fun with your own assignment!
For my readers: if you want to marvel at the productions of other members of my group, go poke a blue frog… (now that sounds pretty nasty, but she is harmless, and enjoys the attention).
ONE YEAR AGO: Secret Recipe Club: Leek and Cheese Tart
TWO YEARS AGO: Secret Recipe Club; Triple Chocolate Brownies
THREE YEARS AGO: Shaved Asparagus Salad
FOUR YEARS AGO: Indonesian Ginger Chicken