Gluten Free Turkey Chocolate Chili

When I read a recipe for chili that called for an ounce of chocolate, I just had to whip up my own interpretation! It makes sense though. Cocoa and Chili are like some immortal, South American married couple. Although we always think SWEET when we talk chocolate, Cocoa wonderfully complements the HOT spices!  After a string of amazing days, perfect for taking in the vibrant colors of Autumn, it's back to the drizzle.  Philly, in general, has pretty nice weather, in comparison to one of the dreariest places to live: Syracuse... my home town:)  Because of my frame of reference, I never seem to catch the hum-drum, half-empty glass mentality that locals often adorn after but a few days of rain.

Rainy weather is Chili weather.  So I figured what better time to share one of my most favorite recipes of late - Turkey Chocolate Chili!!  This chili's broth is light and spicy, almost like a stew, and absolutely warm your insides with spicy deliciousness!  Feel free to cut back on the chili powder, or add more chocolate depending on your tastes, but don't omit the chocolate! Trust me, you'll barely know it's there, but it gives this dish a subtle, wonderful aftertaste.  For the chicken broth, I used "Better Than Bouillon" but you can use whatever GF vegetable or chicken broth you like. 

Ingredients

• 2 pounds ground turkey
• 1 large onion (chopped)
• 2 medium red bell peppers (chopped)
• 6 garlic cloves (finely diced)
• 4 tblsp chili powder
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 3 can of pinto beans (drained)
• 1 28-ounce can diced tomatoes w/juice
• 3 cups vegetable or chicken broth (Make Sure It's GF!)
• 2 ounces of semisweet chocolate (chopped)
• Cooking Spray (Make Sure It's GF!)

Directions

1. Coat the bottom of a heavy pot with cooking spray.
2. Add onions, bell pepper and garlic. Saute over high heat until vegetables begin to soften (about 6-8 minutes).
3. Add turkey and saute until no longer pink, breaking it up while it cooks (about 5 minutes).
4. Mix in the chili powder, cumin and oregano, stirring for about a minute.
5. Add the beans, tomatoes with juice, broth and chopped chocolate.
6. Bring the pot to a boil, then reduce to medium. Cook uncovered, stirring occasionally, for about an hour. 
7. Add a little S&P and chow down! You're going to love it!!!

Gluten Free Chicken Potato Bean-sprout Stew

The Northeast has been experiencing a wet and cold week.  This Sunday we scheduled a trip to Linvilla Orchards to pick apples, eat cider-doughnuts, and go on a hay-ride followed by a bonfire to roast marshmallows.  I've got my fingers crossed, but it could very well be a wash-out.  We have 80 people signed up, so I'm hoping for a break around the time our wagons are scheduled to depart. Either way, rain or not, I'll be there warming up with hot spiced cider and the company of good friends:)

Right now, as I'm writing this, a large pot of turkey chocolate chili is reducing on the stove.  It smells AWESOME!!!  This rainy, dreary, cold and gray weather is the perfect time for chili, soup and stew.  The chicken stew recipe below is something I whipped up with what I had on hand.  I was nervous about the bean-sprouts, but they ended up being an amazing alternative to noodles. They still held their texture, and since I didn't chop them up, were nice and stringy like al dente pasta.  

A hot, steaming bowl of chicken stew on a cold and damp day is a bit of heaven! I shared this with some friends and they shared with me that this stew is amazing. Make it! You'll love it!

Ingredients:

• 2 cups chopped carrots
• 2 cups bean sprouts (rinsed)
• 2 lb chicken breast (chopped)
• 6 cups scrubbed and chopped red potatoes (with skins on)
• 8 green onions/scallions chopped
• 3 bay leaves
• 6 cups GF chicken broth (I used "better than bouillon")
• 1 tsp concentrated lemon juice
• 3 tblsp vegetable oil
• Salt, Black Pepper and Garlic Pepper

Directions:

1. The first thing you're going to do is cook up the chicken. Heat the oil in a large pot on med-high till hot and throw in the chopped chicken breast. As it's cooking, keep stirring and adding shakes of salt, pepper and garlic pepper until you feel that it's spicy enough for you. Once the chicken is cooked through, using a slotted spoon, remove the chicken and set aside.
2. Add the chopped carrots, onions and bean sprouts to the chicken oil. Stir constantly for about 3 minutes.  Add the bay leaves, potatoes and lemon juice and stir together for a couple more minutes.
3. Add the chicken stock until everything is covered with about 1 inch of liquid. Cover an bring to a boil, then reduce to a simmer and uncover.
4. Let the soup simmer for about 3o minutes, tasting about 1/2 way through and adding more salt, pepper and garlic pepper to your specific taste.
5. Serve hot and steamy on a wet, cold day. Enjoy!!!