I love fall. I love the crisp air, the colours on the trees as the leaves get ready to fall to the ground, lighting candles to add warmth to my home, sitting by the fire with wooly socks on and a homemade blanket from my Mom over my lap.
I love fall for the changes we make in our food choices and the way we cook this food…..Out comes my crockpot. It is this small appliance that makes fall and winter cooking easy for me. I am always looking for healthy recipes to put in the crockpot so that when dinner time arrives I just need to prepare a side salad and season the crockpot contents.
I don’t know why but my MS fatigue always rears it’s ugliness at 4:00 p.m. each day and the last thing I have energy for is to prepare a meal from scratch at that time. That is another good reason why loading the crockpot in the morning when I have good energy is a good idea for me.
Here is a healthy recipe for Chile….with a twist!
WHITE GROUND TURKEY AND WHITE BEAN CHILE (organic ingredients)
– 2 medium onions, chopped
– 1 red, orange or yellow bell pepper, seeded and diced
– 2 stalks of celery, diced
– 8 ounces diced mushrooms
– 2 tsp Chile powder, or to taste…my Chile powder is very spicy
– 1 bay leaf
– 1/2 tsp cumin
– 2 tsp oregano
– 2 tsp red pepper flakes, or to taste
– 1 lb. of ground white turkey
– 2 cans canellini beans, drained and rinsed
– 1 to 2 cups vegetable stock or chicken stock
– salt and pepper to taste
Spray pan with cooking spray or add 1 tsp olive oil in pan and fry diced onion, bell pepper, celery and mushrooms until soft and well sautéed. Place these ingredients in the crockpot.
Add turkey to fry pan and cook until no longer pink. Add to crockpot. Stir all of this together.
Add veggie or chicken stock to pot, 1 cup at a time and as needed to keep Chile moist. Stir in Chile powder, bay leaf, cumin, oregano and red pepper flakes, salt and pepper to taste.
Stir well. Let this cook in a low crockpot from morning to dinner time.
Season to taste.
Make a nice green salad loaded with nutrients. Slice some nice crusty bread (gluten free in my case) and serve up this fall chile dish to your family.