Quick Turkey Chili

  • 2 tablespoons olive oil
  • 1-1/2 pounds ground turkey
  • 1 green bell pepper, chopped
  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 (19 ounce) can black beans, with liquid
  • 1 (28 ounce) can diced tomatoes, with liquid
  • 1 (15.25 ounce) can whole kernel corn, with liquid
  • 1 teaspoon ground cumin, or to taste
  • 1 teaspoon chili powder, or to taste
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/4 teaspoon ground cinnamon, or to taste

Heat the oil in a large saucepan over medium heat, and cook the onions and green pepper until the onions just start to become soft.

Add the turkey and cook it until it is evenly brown.

Clear a spot in the middle of the pan and cook the garlic in it until fragrant - about one minute. Stir the garlic in with everything else.

Clear a spot in the middle of the pan and cook the spices for about one minute. Stir the spices in with everything else.

Mix in the beans, tomatoes, and corn. Bring to a boil, reduce heat to low, and simmer 45 minutes.

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Crock Pot White Chili

  • 2 pounds pork tenderloin
  • 2 pounds boneless skinless chicken breast
  • Olive oil (as needed)
  • 1 large sweet onion (chopped)
  • 1 15-ounce can of chick peas (drained)
  • 1 15-ounce can of white corn (drained)
  • 1 15-ounce can of Great Northern (white) beans (drained)
  • 1 15-ounce can of butter beans (drained)
  • 4 jalapeno peppers, cored, seeded, and cut into rings
  • 1 18 ounce bottle of salsa verde
  • 2/3 jar of Goya Recaito
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • ½ TSP cinnamon
  • Juice of 1 lime
  • 1 cup chicken stock

Cut the meat into bite-sized pieces. Heat some olive oil in a skillet and sear the meat. There's no need to cook it through. Put the meat in a crock pot.

Add some olive oil to the pan and cook the spices for about 30 seconds. Add the chicken stock and deglaze the pan with a wooden spoon and dump it into the crock pot.

Add all the other ingredients to the crockpot, stir until combined, and cook on low for 9 hours.

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Egg Roll Soup

  • 1 pound ground pork
  • Salt and pepper, to taste
  • 1 Large white onion, diced
  • 2 Cups carrots, thinly sliced
  • 3 Tablespoons garlic, minced
  • 1 Teaspoon garlic powder
  • 2 Tablespoons fresh ginger, grated
  • 1 (3-4-pound) Head cabbage, chopped
  • 2 Tablespoons sesame oil
  • 8 Cups chicken broth
  • 1/4 Cup soy sauce

In a large pot or a Dutch oven, add the ground pork and season it liberally with the salt and the pepper.

Add the onion to the ground pork and cook over medium-high heat until the onions are lightly golden and the meat is almost cooked through, about 5 minutes. Crumble the meat as you cook it.

Add the carrots to the meat mixture and cook until the carrots have softened and the meat is completely cooked through, about 5 minutes.

Add the garlic, the garlic powder, the ginger, the cabbage, and the sesame oil to the meat mixture and cook for 5 minutes.

Add the chicken broth and the soy sauce to the meat mixture, then cover the pot and reduce the heat to medium-low.

Cook until the cabbage is tender, about 30-40 minutes. Taste for seasoning.

Let the soup rest, covered, for 15-30 minutes before serving

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Roasted Cauliflower Soup

  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets
  • 3 tablespoons extra-virgin olive oil, divided
  • Fine sea salt
  • 1 medium red onion, chopped
  • 2 cloves garlic, pressed or minced
  • 4 cups (32 ounces) vegetable broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice, or more if needed
  • Scant 1/4 teaspoon ground nutmeg
  • For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onion

Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with foil for easy cleanup.

On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

Transfer the remaining to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary.

Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste.

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Cream of Mushroom Soup

  • 6 Tbsp unsalted butter, cut into 1-Tbsp pieces, divided
  • 2 lbs baby bella mushrooms, sliced (aka cremini)
  • Salt and black pepper
  • 2 1/2 cups chopped yellow onions
  • 1 1/2 Tbsp minced garlic
  • 1/3 cup all-purpose flour
  • 2/3 cup dry white wine, such as Sauvignon Blanc
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 2 tsp fresh thyme leaves
  • 1 1/2 Tbsp cornstarch well blended with 2 Tbsp water (optional, for more thickening)
  • 3/4 cup heavy cream
  • 2 tsp fresh lemon juice

Melt butter and saute mushrooms until browned, this will take about 25 to 30 minutes.

Add onions and saute a few minutes, then add garlic and saute a few more minutes.

Melt a little more butter into mixture then cook flour to lose it’s raw taste.

Pour in wine and broth. Season thyme, salt, and pepper.

Cover and simmer 20 to 30 minutes.

Thicken with cornstarch mixture. Stir in cream and lemon juice.

Ladle into bowls and garnish.

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Crock Pot Beef Burgundy

  • 4 slices bacon, chopped
  • 1 tablespoon butter
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 pounds stew beef, cut into cubes
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 2 large onions, chopped
  • 4 whole carrots, peeled and chopped
  • 3 russet potatoes, peeled and chopped
  • 8 ounces mushrooms, sliced
  • 3 tablespoons flour
  • 2 cups beef broth
  • 1 cup Burgundy red wine or other red wine of choice

Sauté the bacon in the butter over medium heat until crisp and browned, about 3-5 minutes. Remove the bacon with a slotted spoon and set aside.

Season the beef with the salt and pepper. Sear the beef in the butter and bacon fat until browned on all sides, about 5 minutes. Put the beef into a big crock pot.

Add the broth to the pan and deglaze.

Put the broth and bacon into the crock pot with the beef, along with the tomato paste, garlic, thyme, bay leaf, paprika, onions, carrots, potatoes, mushrooms, flour, and red wine. Stir really well to completely combine.

Cook on low for 8 hours.

Remove the bay leaf and season with additional salt and pepper.

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Pumpkin and Black Bean Soup

  • 2 Tbsp. Olive Oil
  • 1 Medium Yellow Onion, Chopped
  • 3 Cups Canned Vegetable Stock
  • 1 28-oz. Can Diced Tomatoes in Juice
  • 1 15-oz. Can Black Beans (Drained)
  • 2 15-oz. Cans Pumpkin Puree
  • 1 Cup Heavy Cream
  • 1 Tbsp. Curry Powder
  • 1-1/2 Tsp. Cayenne Pepper
  • Salt (to taste)
  • Chopped Chives (for garnish)

In a large soup pot over medium-high heat, heat oil. Add the onion and cook until softened and lightly golden, 5 to 7 minutes.
Add the broth, tomatoes, black beans, and pumpkin puree. Stir to combine ingredients and bring to a boil.
Reduce heat to medium low and add the remaining ingredients (except the chives). Simmer 5 minutes and adjust seasoning (if needed).
Garnish with chives and serve.
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