Health isn’t about being “perfect” with food or exercise or herbs. Health is about balancing those things with your desires. It’s about nourishing your spirit as well as your body-
I’m sitting at the Whole Foods coffee bar waiting for my shade grown – Mexican Oaxaca french press to finish up, looking around for a tasty treat to share with myself. I have no idea what I want: Blueberry scones, a warm chocolate chip croissant, gluten-free – carrot cake cupcakes!?! The choices were never-ending!
All these scrumptious options leave me confused, hungry, wanting. Which “treat” is just right for me? Is a recipe for disaster.
Although during vulnerable times such as these, it seems like we are bombarded from every direction with messages from family, friends, the friendly barista about how we should live our lives.
When Whole Foods, whatever or whoever dictates how you should live your life, it becomes infinitely harder to be true to your true authentic self.
I enjoyed my coffee a la carte, like I always do. Not the most authentic moment of my morning but pretty close none the less. Taking a firm position allowed me to smile a little brighter … attracting the life (coffee) I really wanted.
The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude-
Chili. Every blogger from hither and yon has a signature chili recipe, except us. Here’s the deal: Many of you will change the very underpinning of our White/Green Turkey Chile goodness. You’ll start gathering the ingredients at your local co-op and figure … “Hey, I could add this and take this out and do some other cool stuff with this recipe!”
So on that note, we offer up this recipe to you as a “suggestion” … You are going to do and add whatever you like anyways.
The Ingredient list-
- 2 lbs. Ground Turkey Breast + 1/2 lb. Ground Turkey Thigh (thigh peeps, dark meat – the darker the better!)
- 1 Yellow Onion (Yellow, not red, not white – Yellow!) Chopped fine, like real fine.
- A generous amount of olive oil (if you are going skimp on anything? Don’t skimp on the precious oil)
- 2 green Bell Peppers, 1 Anaheim pepper, 1 Poblano pepper, a few Jalapenos, a handful of Pasillas … (cored and chopped) If it’s green and a pepper/chili? Put them in there! *remove seeds if you’re a chump!
- 1 teaspoon ground coriander
- 2 tablespoons ground cumin (add more if you like)
- 1 teaspoon dried oregano (add less if you like)
- 3 cans tomatillos, drained and rinsed (give these guys a good rinse!)
- 1 (4 ounce) can diced green chiles, drained
- 2 cups low-sodium chicken broth
- 3 cans Great Northern beans, drained
* NOTE: We know Texans don’t care for beans in “their” chili. This is the part of the recipe where we take a moment to tell the Texans (reading in their pick up truck) to suck it! Oh, add a bottle of Shiner at this point to add some peculiar Texan flavor to our chili recipe.
- Chopped cilantro, for garnish (do whatever you like with this?)
- Grated fresh Free Range – Pasture Fed – Monterey Jack Cheese (It’s called a garnish, dude)
- Sour Cream, for garnish (this is not optional)
Method to the madness-
Put a big blue Le Creuset pot on the stove top, medium heat. Pour in copious amounts of olive oil. When it’s hot, add the turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to the oven. Add some more olive oil, the bell peppers and the onions, cook em’ up until softened and golden brown. Return our delicious turkey to the pot and add coriander, cumin and oregano. Stir well to combine. All the other peppers and stuff go into a food processor – blend them up and add to the mix, oh, don’t forget the broth, reduce heat, kiss your loved ones and simmer, 45 to 50 minutes. Gently stir in beans and cook for 40 minutes more.
Who knows when this chili is done and how many it serves, we don’t know. It does however taste better the next day, so quite being a bum and make it a few days before you want to enjoy it.