Butternut, Black Bean, and Turkey Chili
I like the day after--the day after Christmas when everything is quiet; the day after a catering gig or a stressful piece of work with a client. And yes, the day after Thanksgiving. With a blog about leftovers, this would seem to be my signature day, except the leftovers are always at someone else's house. I did come home with a ziploc full of turkey, though. Is there anything better than that?
This is my mother-in-law Phyllis' recipe. Phyllis and I are remarkably compatible in the kitchen--just one of the many things I enjoy and appreciate about her. In-laws are funny things. They become a giant part of your life after marriage, but you don't choose them. I totally lucked out with Phyllis--she loves me, she adores my kids, she supports our family in every way imaginable. And she anticipates my every move in the kitchen, handing me a knife just before I reach for it or pouring me a glass of wine while I salt the soup.
I suspect I'm not alone in the "I'm-never-eating-again" pronouncements that ensue after Thanksgiving. This soup will get you back on track. Full of fiber, low-fat, warming enough to help you forget you're horribly overwhelmed by holiday to-do's and you have to go back to work on Monday.
Yancey's at the fire station, we're home from Dick and Phyllis' house, and this morning, the day stretched like an eternity in front of me. Piles of laundry, unpacked suitcases, no prospect of other adults for 24 hours. So after breakfast, we took the train downtown to the Central Library and Pike Place. I've been promising Wyatt a field trip to the Central Library forever. He wasn't disappointed. I had to "shush!" Loretta countless times, but I loved seeing their absolute wonderment at the neon yellow escalators, the book spiral, the honeycomb light. They must wonder, "Why are all these adults just sitting here?" Indeed.
Butternut, Black Bean, and Turkey Chili
Serves six. Phyllis found the original recipe for this on a Weight Watchers recipe website, but I changed it a bunch. You could add corn or a can of pinto beans, you can leave the turkey out or sub chicken for turkey.
2 Tb. olive oil
2 small or one large sweet onions, finely diced
1 orange, yellow, or red bell pepper, finely diced
4 cloves garlic, minced
salt
2 ts. chili powder (or more to taste)
1/2 ts. cinnamon
1 ts. cumin
1 ts. dried oregano
2 bay leaves
freshly ground pepper
6 cups cubed peeled butternut squash (from one large or two small squash)
1 qt. water, chicken stock, or vegetable stock
1 15 oz. can diced tomatoes with juice
2 cans rinsed and drained black beans
1 lb. cooked and browned turkey sausage OR shredded cooked turkey
cilantro and sour cream for garnish
In a large stockpot, heat olive oil over medium heat. Add onions and saute until soft, about 10 minutes. Add bell pepper, garlic, salt, chili powder, cinnamon, cumin, bay leaves, oregano, and pepper and cook for another five minutes, adding a splash of water if it's sticking.
Add squash and water (or stock), bring to a boil, then simmer until squash is barely tender, about 15 minutes.
Add tomatoes, black beans, and turkey sausage (or turkey) and simmer for another 15-20 minutes, skimming off foam occasionally, until soup is thickening and flavors are melded. Remove 2 cups of the soup and mash with a potato masher or put through the blender or food processor. Add puree back to soup and stir thoroughly.
Serve garnished with sour cream and cilantro and hot sauce on the side, if you like.
November 27, 2009
Reader Comments (15)
Hey Sarah!
I was waiting for the Leftoverist to post a "leftover" recipe:) he he:)
Hope you all had a nice holiday. I cooked up a storm. Took me three days of prepping and we ate in about ten minutes! Isn't that the way! I served the goat cheese stuffed dates for appetizers.
I am grateful for your blog! I enjoy reading, seeing pics, and of course the yummy recipes!
Jessica
Happy Post-Thanksgiving Day, Sarah, Yancey, Wyatt, and Loretta! May we all find things to celebrate and be thankful for, in this season! I will be building your turkey chili soon, since I also stockpiled some squash. Hugs to you and yours.
This look good, sister. And I love your ode to Phyllis/Grammy.
I have a butternut squash & kidney bean stew bookmarked from Food & Wine this week, I may add some turkey, if I have any left after my pot pie!!!
Perfect timing! I made this tonight - just happened to have almost everything. I only missed the pepper. Everyone liked it - especially 9 month old Mariella - I pureed it and added a little applesauce for her. I used 2 leeks and only a 1/4 c. onion (what i had). Glad to hear you had a wonderful holiday - blessings to you as you embark on developing your the consulting business.
***Breaking News***
About one month later, a West Bend 12-cup heavy aluminum bundt cake pan for Lynn has been found!
$2.17 with tax. ('m hoping to get some home-cooking out of the deal as a bonus.)
A little beat up on the outside, in a light muted yellow. Beat up on the outside but looks good to me on the inside. It has that nice vintagey look, and will give people the impression that you've already baked 100 bundt cakes.
Referred to in the comments from this post about a month ago:
http://inpraiseofleftovers.com/2009/10/25/chai-spice-apple-bundt-cake/
I was beginning to lose heart. There were always rows and rows of angel food cake pans, and a rare bundt cake pan that was always too beat up, too small, too light. Being a bargain hunter, the danger is buying something that's ALMOST right... you can end up with a house full of stuff that's almost what you wanted. :)
It's "Black Friday", and my treat was to go shopping at Value Village in Capitol Hill, Seattle for an hour without the kids. There it was.. it had just been put out today!
My other lovely purchase was a group of German Rosenthal Form 2000 plates and serving pieces for a total of $15. I haven't priced it out yet, but I figure $150 in resale value is a low estimate. I love the bargain part AND the helping someone fill in their discontinued set part. Bliss.
Mmm, what a yummy and healthy chili! I love the cumin and cinnamon in it!
Naomi, you rock! I had all but forgotten about the bundt pan search. I guess this means you and I should hook up soon so I can procure the item. Twist my arm.
Glad you had some alone time at Value Village today. You are amazing with your iPhone treasure stalking.
That was a quick turnaround, Angie! Happy Thanksgiving to you, too.
Hmmm... I've been reading a lot about chili lately, and the purists would argue that this isn't a chili for so may reasons. I think this begs the question, "What is chili?". This, to me, is more of a stew than chili.
Just some musings...
Loretta looks just like you as a little girl!
You are so sweet....I love having you in my kitchen! The chili/stew was a great blend of flavors. I'm glad you and the kiddos explored the library....another great "fieldtrip"!
sarah, i just made this and it was DELICIOUS and hit the spot. i ended up roasting the cubed squash in a mixture of the same herbs first, to cut down on cooking time later and because i thought it would taste good. it did! i had two bowls and now i'm so full i could throw up...but in a good way. :)
Thank you, Sarah. I made the soup tonight with some squash I had already roasted. It made a delicious soup and easy enough to fix after getting home from school. I'm slow at commenting on the recipes I've used of yours but hope to get better. I have recommended your site to my friends in NE.
Hi Sarah! I'm friends with Kathleen Abbott, and I got to your blog through her recommendation of your mom's chocolate chip cookie recipe, which has become my new favorite. I'm always on the quest for the best chocolate chip cookie and this one has hit the mark....love it! I was scrolling thru your recipes and noticed this chili recipe and had to try it, the picture looked so good! I made it tonight and was not disappointed, we loved it. :-) Thanks for sharing all your food inspiration! I'll definitely be making this again.