White Turkey Chili

Ingredients

1 1/2 tablespoons olive oil, divided 
2 pounds ground turkey breast (I use about 1-1/2 pounds ground turkey)
1 green bell pepper, cored, seeded and chopped 
1 medium yellow onion, chopped 
1 teaspoon ground coriander 
2 tablespoons ground cumin 
1 teaspoon dried oregano 
Salt to taste 
1 bay leaf 
1 (28-ounce) can tomatillos, drained and chopped (I used about 4 cups diced and fresh)
1 (4-ounce) can diced green chiles, drained 
1 small jalapeño, seeded and finely sliced (I omit)
2 cups low-sodium chicken broth 
3 cups cooked Great Northern beans, drained 
Chopped cilantro, for garnish (optional) 
Grated Monterey Jack cheese, for garnish (optional) 
Sour cream, for garnish (optional)

Method

Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatillos, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more. Stir in cilantro, ladle chili into bowls and garnish with cheese and sour cream, if you like.

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Basmati Rice, Black-Eyed Peas and Sunflower Seeds

Serves 8

Mushrooms and red bell peppers combine with black-eyed peas in this flavorful vegetarian entrée. Sunflower seeds add a crunchy finish, but pumpkin seeds taste great with this dish, too.

Ingredients

2 cups raw basmati rice (I used brown rice)
2 tablespoons extra virgin olive oil or canola oil 
1 medium yellow onion, chopped 
1 (8-ounce) package button mushrooms, sliced 
1 red bell pepper, cored, seeded and chopped 
Gluten-free tamari to taste 
6 cups cooked black-eyed peas* (or 4 (15-ounce) cans, rinsed and drained) 
Salt to taste 
1/4 cup roasted sunflower seeds

Method

Cook rice according to package instructions. 

Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, red pepper and tamari. Cook, stirring often, until mushrooms release their liquid, about 7 minutes. Add black-eyed peas and salt and cook until heated through, about 5 minutes. Spoon black eyed-pea mixture over cooked rice, garnish with sunflower seeds and serve. 

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