Ha! I laughed out loud when I recently re-read this 2004 column; it's being published online in 2013 for the first time, some nine years after written. I wrote then, "It's silly, perhaps, but only recently did I discover frozen vegetables."
I'd forgotten this, coming late to frozen vegetables. It's no wonder that when I started writing A Veggie Venture about a year later that for the first month, I experimented mostly with frozen vegetables. And today, as fascinated as I am with new ways to cook fresh vegetables, I still stock frozen vegetables. When it comes to value and convenience, there's no rivaling frozen vegetables.
So the recipe for Easy Turkey Chili calls for an entire pound of frozen bell peppers – though if you've got fresh on hand, sure, use them, they're great too.
It’s silly, perhaps, but only recently did I discover frozen vegetables. For too long, unless a vegetable was fresh, it wasn’t worth serving.
The transformation happened over a simple supper when a friend served steamed green beans topped with a little butter alongside chicken and rice. Simultaneously sweet and salty, the beans tasted so good – when I learned they were frozen, call me hooked!
Now I regularly inspect the frozen vegetable section in the grocery stores.
Favorite finds are sugar snap peas, baby Brussels sprouts and strips of bell pepper. The pepper strips include more reds and yellows than greens and are actually cheaper than fresh peppers – so I use a whole pound in this colorful EASY TURKEY CHILI.
But it is no wonder our country’s waistline is expanding – while the vegetable sections are small, the pizza and ice cream areas are huge! Still, the vegetable variety is more than enough, especially mid- to late-winter.
Would someone please pass the green beans?
EASY TURKEY CHILI RECIPE RECIPE
Time-to-tale: 50 - 80 minutes
Makes 10 cups
- 1/4 cup water
- 1 large onion, chopped (about 2 cups)
- 3 – 4 garlic cloves, minced
- 3 – 4 tablespoons chili powder (or to taste)
- 1 pound ground turkey
- 15 ounces canned diced tomato
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned hot chili beans
- 15 ounces water (just fill one of the empty cans)
- 16 ounces frozen pepper strips (or 2 green, red or orange peppers, cut in narrow strips)
- 8 ounces frozen corn (about 1-1/2 cups)
- 2 tablespoons vinegar
- 1/2 cup chopped cilantro (optional)
Place water in a large Dutch oven on medium high. Add onion, garlic and chili powder. Combine well and stir occasionally until onion is soft and fragrant.
Add turkey, breaking up with a spatula, and stir occasionally until meat is fully cooked. Add all remaining ingredients except cilantro.
Cover and bring to a boil. Adjust heat to maintain a simmer and let simmer for 30 – 60 minutes. When ready to serve, add cilantro. Freezes well.
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