Revival, Revival

January 17, 2007 at 1:50 pm (Recipes)

About two years ago, I really got into cooking. Matt and I had just moved in and gotten married, we had a nice kitchen, and I believe I was nesting. And then, well then I wasn’t so much into the cooking. I don’t know where the drive went but for about a year I barely boiled water for tea.

Recently this has all changed. It was a slow progression, but I have to say that I’m experiencing a cooking revival. Whether it’s a renewed interest in healthy eating, the cold weather or a nesting instinct rearing its head yet again, I’ve been cooking up a storm. But this time it’s a bit different. In the past I was addicted to Food Network and was a bit of a slave to its recipes. Now I’m just kind of throwing things together using the cooking knowledge I’ve picked up to decide what to make and how to make it so Matt and I will really like it. I’ve come up with what I think are a few winners, so I’ve decided to add a new facet to this blog. From time to time I’ll post recipes. Most of these will be fairly basic, but they are all relatively healthy, and usually can be made sans the meat. I hope you enjoy them.

And for the first edition:

White Bean Chile

1 tablespoon extra virgin olive

2 small onions, diced

1 red pepper, cut into large chunks

1 tablespoon kosher salt plus 1 teaspoon

1 pound ground turkey

½ teaspoon freshly ground black pepper

1 8 oz. can of chile peppers, sliced thin

2 cloves of garlic, minced

1 tablespoon dried oregano or 1 teaspoon fresh oregano

2 tablespoons chile powder

1 tablespoon cumin

1 teaspoon coriander

½ teaspoon cinnamon

½ teaspoon cayenne pepper (use more or less depending on the level of spiciness you prefer

1 12 oz. can navy beans, drained and rinsed

1 12 oz. can cannelloni beans, drained and rinsed

1 12 oz. can unseasoned diced tomatoes

½ cup chicken broth


Add oil to a heavy pot and heat over medium flame. Add onions, peppers and ½ tablespoon of salt and sweat for roughly ten minutes, until onions are translucent. Season turkey with salt and pepper. Add turkey to pot, break it up, and cook until no longer pink. Add chile peppers and garlic and cook for roughly 30 seconds. Add oregano, chile powder, cumin, coriander, cinnamon and cayenne pepper and cook for a minute or two. Add navy beans, cannelloni beans, tomatos with juice and chicken broth. Cover and cook for approximately 30-45 minutes on a low simmer.


Note: This is also really good if you garnish with cheddar cheese, sour cream, tortilla chips . . . you know, all the not-so-healthy things that make anything delicious.



  1. isel said,

    This sounds gooood!!! Thanks for sharing.

  2. Leah said,

    That sounds fantastic!! I wonder how it would be with fake me (for my veggie husband)? Thanks for sharing. Good luck with the experimenting! I think all the best cooks do! 🙂

  3. Jodi said,

    The recipe looks delicious! I have a great white chili recipe, but it’s nowhere this healthful (oodles and oodles of cheese).

  4. Lisa said,

    That chili looks delicious. I found a similar recipe on Cooking Light, my favorite cooking magazine. Glad to hear the “spoon”–your cooking mojo–has returned!

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