CHANGING VERMONT…plus Shiree’s Turkey Chili

joy of nesting

The eastern United States in fall is something to behold. I have seen Cape Cod, Washington DC, Virginia, North and South Carolina, and Pennsylvania in the fall but never Vermont.

The fall colors, the people, the history, and the architecture of this part of the world require more attention than I am prepared to give right now so I will just share with you some images that struck me as beautiful.

Fall for me used to represent a sad time. The end of the summer weather, messy yards and streets. But now fall means fires in the fireplace, all my favorite soups, homemade breads, and stews. It means our families coming together for Thanksgiving and of course my October birthday.

My husband Jim loved the fall and I think that’s how I learned to embrace it. I’m grateful for letting go of that old dread and among other things, am looking forward to chilly morning walks with Riley and Mr. Spreckles in their new plaid jackets.

Shiree’s Turkey Chili
This is a healthful, flavorful meal in a bowl. I often make it for myself as a high protein, low calorie dinner.  
1 lb. ground Diestel’s turkey
1 1/2 T. ground mild chili powder
1/2 T. ground cumin
1/2 t. ground coriander
1/2 chopped onion
3 cloves garlic, chopped
4 to 6 T. olive oil (I prefer more because turkey is so lean)
vegetable broth
small can kidney beans, rinsed
salt and pepper to taste
In a large stock pot sautee’ onion in olive oil. Add ground turkey and chopped garlic and brown well. Add remaining seasonings and enough vegetable broth to barely cover turkey.  Simmer for 30 to 40 minutes till liquid is reduced by half.  Note: you can add more olive oil if needed.
Serve with grated white sharp cheddar, chopped tomatoes, and low fat sour cream or low fat Greek yogurt.
Serves 4. Double the recipe for leftovers.

October 28, 2010

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CHANGING VERMONT…plus Shiree’s Turkey Chili

CHANGING VERMONT…plus Shiree’s Turkey Chili

CHANGING VERMONT…plus Shiree’s Turkey Chili