|Turkey Black Bean Chili served with gluten-free cornbread
My sister-in-law and her family are visiting over the holidays and planning three meals a day for a crowd over four to five days can be challenging.
Usually, I have an idea of what I’m going to make for each meal (I’m usually pretty organized!), but this year, I was thrown a few curve balls and not only did I scramble to buy gifts for the kids, but I also had no idea what I was going to make for all the meals following Christmas Day.
To top things off, the Northeast is snowed in for at least a day or two, so what else would a cook do, but hunker down in the kitchen and start cooking. I perused my recent roundup of Healthy Hearty Soup, Chowder, Stew and Chowder Recipes, and thought a pot of chili or chowder would be perfect for such a snowy day. Chili and chowder are great for entertaining, or for simple dinners while the kids are home on break since they can be kept warm in a crockpot. Kids and adults alike can help themselves whenever they’re hungry.
Along with some cornbread, a green salad and a few snacks,including fresh fruit,Crab Dip, and Zaatar Meatballs wrapped in tortillas with lettuce and tzatziki sauce, the kids and adults grazed throughout the afternoon and had sort of a smorgasbord.
Here’s the recipe for the Turkey Black Bean Chili and Thai Chicken Corn Chowder that I made, inspired by all the chili and chowder recipes from my roundup.
Turkey Black Bean Chili
1 pound ground turkey
5 cups cooked black beans (if using canned beans, rinse and drain well)
Thai Chicken Corn Chowder
|Thai Chicken Corn Chowder|
1 tablespoon olive oil
Bring to a boil, then reduce heat to low and simmer 20 minutes, covered, until potatoes are tender. Add fish sauce and squeeze juice from lime to soup before serving.