Fall is just around the corner and nothing is more satisfying than some home comfort food.  You have to be careful with caloric and fat intake. You will love this recipe.  It’s light but actually is filling and nutritious that will still give you that comfort you want without piling on the pounds.  Add 2 cups (500mL) of soup stock and you have a great soup for 4 people.  You can replace ground turkey with ground chicken or ground beef.  For a vegetarian option, use 4 cups (1 L) chopped mushrooms and vegetable stock.

My new cook book: “The $10 Gourmet” will be released next month and it will show you how to cook similar exceptional meals for two for under $10.

Buen provecho!

Ken Kostick

TURKEY & WHITE BEAN CHILLI
Serves 2

2 Tbsp (30mL) olive oil
1 lb (500 g) lean ground turkey
1 small onion, chopped
2 celery stalks, chopped
1 small green pepper, chopped
1 28 oz (796mL) can diced tomatoes
1 cup (250 mL) cooked or canned white kidney beans
½ cup (125mL) chicken stock, more if needed
½ cup (125mL) kernel corn, frozen or canned
2 Tbsp (30mL) liquid honey
½ tsp (2mL) dry basil
½ tsp (2mL) dry oregano
½ tsp (2mL) chilli powder
½ tsp (2mL) sea salt
½ tsp (2mL) ground black pepper

• In a medium pot heat the olive oil and sauté the ground turkey till cooked.
• Add the onion, celery and green pepper, and sauté 4-5 minutes or until vegetables are translucent.
• Add the remaining ingredients and simmer on low for 15 minutes.  Add more soup stock if it’s too thick.

Low-Fat Option:

• Use grape-seed oil.
• Leave out honey.
• Use non-fat chicken stock.

Replacement Option:

• Use ground chicken or beef.
• Use 4 cups (1 L) chopped mushrooms & vegetable stock for vegetarian Replacement Option.