Turkey Pumpkin Chili

November 8, 2011

Fall is here. It’s cold. It’s wet. It’s chili weather. I made chili. It was delish. The end.

Turkey Pumpkin Chili
Adapted from Whole Foods 

2 tbsp. olive oil
1 small yellow onion, chopped
1 red pepper, chopped
2 jalapenos, seeded and finely chopped
4 cloves garlic, minced
1 pound lean ground turkey breast
1 15 oz can diced tomatoes, with liquid
1 14-oz can pumpkin puree
1 1/2 cups water
1 tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. paprika
1 tsp. cayenne pepper
1 15-oz can kidney beans, rinsed and drained

Heat oil in a large pot over medium high heat. Add onion, pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes.

Add turkey and cook until browned.

Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil.

Reduce heat to medium low and add beans.

Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Serves 8.



Black Bean and Pumpkin Soup

October 27, 2009

Fall has definitely arrived in Vancouver. It is chilly outside and I am trying very hard to abide by the programmed settings on the new thermostat. But it is set for 21C and more of a 23C kind of girl, so I have two solutions: fire and soup. Our apartment has a lovely wood-burning fireplace that gets me nice and warm, especially when I curl up right in front of it. That just leaves the soup. Given the aforementioned chill, I needed to make something with ingredients that I had in the pantry so that I didn’t have to leave my fire-warmed house. This recipe was just the thing. The soup turned out very tasty and hearty. I served it with some cornbread and it was perfect!


Black Bean and Pumpkin Soup

Adapted from Everybody Likes Sandwiches

1 tablespoon olive oil
1 20 oz. can of black beans, rinsed and drained
1 large onion, chopped
8 garlic cloves, minced
2 tablespoons cumin
1 1/2 teaspoons mexican chili powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon pepper
4 cups beef broth
1 14 oz. can pumpkin puree
1 tablespoon cider vinegar

In a large pot, saute the onion and garlic in oil until soft. Add the cumin, chili, cinnamon, salt, pepper and black beans. Stir until everything is mixed together and then mash with a potato masher.

Add the pumpkin puree and beef broth, bring to a boil and then reduce to a simmer for at least 5 minutes.

Just before serving, add in the cider vinegar.

Sweet Potato Soup

March 8, 2009

This recipe really should be called “procrastination soup” since I made it this afternoon to avoid writing my legal philosophy paper. Peeling, chopping and simmering is much easier than postulating on the value of money.

I have had two huge sweet potatoes kicking around the kitchen for a couple of weeks. My mum passed them on to me since she’d had them kicking around since Christmas and doesn’t like them. So clearly something had to be done with them. The paper had to wait!

The soup turned out surprisingly delicious. I was a bit skeptical of how it would taste given the relatively few ingredients. The ginger gave it a nice heat and the curry powder was not too curry-ish – a great balance of flavours. It also came together very quickly and easily – definitely a make-again.

(Yay! This recipe was featured on Tastespotting! Hello to all the new readers visiting from there.)


Sweet Potato Soup

Adapted from Canadian Living
Yield: 4 – 6 servings

2 large sweet potatoes
1 tablespoon olive oil
1 onion
4 cloves garlic
1 1/2 tablespoons fresh ginger
2 teaspoons curry powder
4 cups vegetable stock
salt and pepper to taste

Peel and cut the sweet potatoes into small chunks (roughly 1 to 2 inch cubes).

Chop the onion, garlic and ginger. Precision and size is not really important in any of the chopping since everything is whizzed through the immersion blender.

In a large saucepan over medium heat, saute the onion, garlic, ginger and curry powder in the olive oil for abut 5 minutes or until the onions begin to soften. Add the sweet potatoes and stir until they are coated, about 1 to 2 minutes.

Add the vegetable stock and bring to a boil, then reduce the heat, cover and simmer for 15 to 30 minutes.

Once the sweet potatoes are quite tender, remove from heat and puree the soup with an immersion blender (you could also use a regular blender or food processor). Serve.

Fast & Light Miso Soup

February 13, 2009

I have made this soup three times in the last week. I am trying to eat healthier and lose some weight in the process. My mum and I are reporting in on our weight loss every Thursday morning, so this is a great light meal for the night before stepping on the scale. It is also great as lunch the next day. It is also super (soup-er?!) quick to put together – within 15 minutes of pulling the ingredients out of the fridge, you will be enjoying a nice, steamy bowl!


Fast & Light Miso Soup

Yield: 2 big servings

8-10 mushrooms
2 handfuls spinach
4 cups water
3-4 tablespoons miso paste

Slice the mushrooms thinly. Saute them in the saucepan you will be using for the soup for about 3 minutes. Transfer to a bowl.

Bring the water to a boil in the same saucepan and whisk in the miso paste. Then add the mushrooms and the spinach. Stir until the spinach just barely begins to wilt. Serve.

Black Bean Soup with Rosemary Olive Oil Bread

January 11, 2009

Today was a cold rainy slushy day – perfect for hot bread and soup! I have wanted to make this bread recipe for awhile since we are big fans of the rosemary olive oil bread that a local bakery, Terra Breads, makes. This recipe makes more of a sandwich-type bread. It didn’t have the crunchy crust of the Terra version and was a bit too spongy for our liking (although that may have been my fault as I haven’t completely mastered the mixing on my new stand mixer).

The soup, however, was delicious. I was looking for a quick and easy soup recipe and decided to check out one of my favourite local food blogs, Everybody Likes Sandwiches. She has a bunch of soup recipes (of which I will try more of since this one was so successful) and I randomly picked this one. Yum!

Black Bean Soup with Ham

From Everybody Like Sandwiches (with my notes in italics)

2 cans black beans, drained
1 tsp olive oil
1 onion, diced
6 cloves garlic, diced
1 red pepper, diced
1/4 tsp chipotle powder (I used Mexican Chili Powder as it was what I had on hand)
4 slices of thinly sliced ham (I used black forest from the deli counter)
1 large tub (500 ml) of your favorite fresh salsa
4-5 cup chicken stock (I used vegetable stock since I don’t eat chicken)
1/2 cup frozen corn
hot sauce
juice of 1 lime
1 avocado, sliced
sour cream (optional)

Heat 1 teaspoon of olive oil in a large pot. Add in onion and garlic and sautee for a few minutes until translucent. Add in red pepper, ham and chipotle powder and stir until combined. Add beans, salsa and cover with chicken stock. Cover pot and cook over medium-low heat for 10-15 minutes.

Turn down the heat to a low simmer. Use a potato masher and mash up the beans until the soup thickens. Add in corn, hot sauce and the lime juice and give everything a good stir. Simmer for a few additional minutes until everything is heated through. Serve in bowls with slices of avocado and a dollop of sour cream (I omitted this part).

Rosemary Olive Oil Bread

From Inside a Black Apple

Combine and set aside:
2 C King Arthur White Whole Wheat flour (or similar…this particular pale whole wheat is really tasty, has just a tiny bit of nuttyness and is a little more nutritious than its white counterpart)
1 Tablespoon Sugar
1 Tablespoon + 1 pinch Salt
2 packages of dry yeast (1/4 oz packets)
2 Tablespoons fresh Rosemary (or dried, if it’s what you have access to)

Warm lightly on the stove
1 C Water
1 C Milk
1/4 C Olive Oil

Have on hand:
1 Egg
2 C. White Whole Wheat flour
Greased loaf pan (6″x9″ or 5″x8″)
1-2 Tablespoons butter

Preheat oven to 350 degrees F. Remove liquids from heat, and add egg. Stir this mixture into the dry ingredients. Blend slowly (with your mixer, or your wooden spoon) and then a bit more vigorously for 3 minutes. Stir in the other 2 cups of flour with your good ol’ trusty spoon. Cover with a cloth and let rise about 50 minutes (it should be about doubled). Stir down and then spoon into greased loaf pan.

Bake for about 35 minutes, and then test with a knife or skewer for done-ness. It may take another 5-10 minutes if you’re using a 5″x8″ loaf pan. Take care to not overcook, it should be lovely and golden all around. Brush/spread top with a dollop or two of softened butter.

Let it cool for at least 30 minutes (but preferably a bit more) before turning it out. Let cool a bit more, whilst cutting slivers absent-mindedly for yourself to snack on. After it’s mostly cooled, unless you have enough people to devour the whole loaf right away, cut off some slices for yourself and those deserving, and wrap it in foil (It’s very moist and soft and wonderful, but seems to get a hardness/staleness creeping in very quickly).