Sweet Potato Turkey Chili

Happy Holidays Divas!

Can you believe the holidays are just around the corner?

I can't.

This year simply flew by. I've been deeply bogged down, finishing my new book so I can move it to the next stage and share it with my agent. That task accomplished, now my sites are trained on the domestic front and all that has been neglected. My massive laundry pile being culprit number one. And all the other million things that have to be accomplished before we fly out on Saturday. We'll be spending a week up in the Blue Ridge Mountains with my family. Can't wait!

But in the meantime, here's one of my favorite winter recipes for Sweet Potato Turkey Chili.  I made this for a dinner party the day after Thanksgiving in Des Moines, and it was a big hit. This recipe uses lean ground turkey, but if you have leftover turkey from a holiday meal, you can add it at the end of cooking instead of browning at the beginning. It's full of spices and great winter flavors. It's also super healthy—packed with protein and nutrients. Garnish the chili however you'd like (a list of options is below).

Have a great (and most importantly delicious) holiday—and as you're preparing meals, don't forget to check out my recipe archive. There are a ton of great recipe ideas perfect for this holiday season.

Just click here to browse the DOMESTIC DIVAS RECIPE ARCHIVE

Sweet Potato Turkey Chili

Serves 4-6 people
Cooking time: about 40 minutes
Dairy-free; gluten-free

Ingredients

1 pound lean ground turkey
1 medium onion, chopped
1 red bell pepper, seeded chopped
4 garlic cloves, peeled and chopped
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
salt and freshly ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 15-ounce can diced tomatoes
1 15-ounce can white beans, rinsed
1 15-ounce can red kidney beans, rinsed
3 cups chicken stock
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

for garnishing (optional):

cilantro, sliced scallions, sliced radishes, brown rice or quinoa, tortilla chips

serve with Domestic Divas Honey Cornbread

Directions

1. Heat the olive oil in a large, heavy-bottomed pot over medium high heat. Add the turkey and saute, until cooked through (about five minutes). Add the onion and bell pepper and saute until softened and translucent, about 5 more minutes.

2. Add the garlic, chili powder, cumin, cocoa powder, and cinnamon. Stir into mixture and cook for another minute, until the spices become fragrant. Add the tomatoes, tomato paste, stock, beans, and sweet potatoes and bring the mixture to a simmer. Cover and cook over low heat for about 30 minutes, or until the sweet potatoes have softened.

4. Uncover and cook over medium heat for about ten more minutes to thicken the chili if desired. Season to taste with salt and freshly ground pepper.

5. To serve, ladle a generous helping of chili into a bowl. Garnish as desired (see above for garnish ideas—I love serving chili with brown rice, quinoa, or cornbread).  Enjoy!

Meatless Monday Features My Recipe: Slow Cooker Corn Chili

Don't you love Meatless Monday?

It's a favorite in our household (I'm back in LA folks!). And adjusting and getting caught up and all that jazz. The weather could not be more beautiful—sunny, clear, and mid-70's to low-80's.

My visit to the East Coast was a success. I finished the draft of my new book and am now editing away. In fact, I'm meeting one of my readers today for lunch in Silverlake at a vegan eatery called Sage. Getting feedback can be tough, but very necessary.

This morning, I woke up to see that Meatless Monday is featuring my recipe for Slow Cooker Corn Chili. I love this recipe because it's easy to throw together (it calls for frozen corn, but if you have fresh you can use it), packed with great spices like cinnamon and cacao, and it's super healthy.

If you're feeling ambitious, you can serve this chili with Domestic Divas Honey Cornbread.

Click here to check out my recipe for Slow Cooker Corn Chili on Meatless Monday!

Sweet Potato Black Bean Chili

Versatile. Flavorful. Healthy. Tasty. Spicy. Easy.

These adjectives all describe one of my favorite dishes—chili.

An ancient dish dating back to the 1500's, chili has stuck around for the reasons that I describe above. I also love that it's great as a meaty dish (pork, chicken, ground beef, and turkey all make for great chilis), but also works as a vegan dish (chuck the meat and cheese, add lots of beans, and serve with rice for a complete protein).

This dish is the latter—a delicious vegan dish that combines sweet potatoes with black beans to make a hearty, filling, spicy, fiber-filled meal. Also, dollar for dollar, you won't beat a big vat of vegan chili.

Sweet Potato Black Bean Chili
Serves 4-6 people
Cooking time: about 40 minutes
Vegan; gluten-free
Print Recipe

Ingredients

• 1 medium onion, chopped
• 1 green bell pepper, chopped 
• 4 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• salt and freshly ground pepper
• 2 tablespoons extra virgin olive oil
• 1 15.5-ounce can fire-roasted diced tomatoes
• 1 15.5-ounce can black beans, rinsed
• 1 15.5-ounce can red kidney beans, rinsed
• 2 cups vegetable stock
• 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

for garnishing (optional):

cilantro, sliced scallions, sliced radishes, brown rice or quinoa, tortilla chips

serve with Domestic Divas Honey Cornbread

Directions

1. Heat the olive oil in a large, heavy-bottomed pot over medium high heat. Add the onion and bell pepper and saute until softened and translucent, about 5 minutes. Then, add the garlic and saute for another minute.  
2. Next, add the chili powder, cumin, cocoa powder, and cinnamon, stirring it into the mixture. Cook for one to two more minutes. The spices should become fragrant.
3. Add the tomatoes, stock, beans, and sweet potatoes and bring the chili to a simmer. Cover and cook over low heat for about 30 minutes, or until the sweet potatoes have softened. 
4. Uncover and cook over medium heat for about ten more minutes to thicken the chili if desired. Season to taste with salt and freshly ground pepper.
5. To serve, ladle a generous helping of chili into a bowl. Garnish as desired (see above for garnish ideas—I love serving chili with brown rice, quinoa, or cornbread).  Enjoy!

Meatless Monday: Slow-Cooker Vegetarian Chili with Roasted Corn

Slow-Cooker Vegetarian Chili with Roasted Corn

If you follow my blog, then you know that I love my slow-cooker.

It's any domestic divas best friend for life. It's inexpensive to buy (many costing only around $30) and simple to use. Just toss a bunch of ingredients in there in the morning, and by dinner time you have a fabulous dinner waiting for you. Who can argue with that?

In fact, when my cupboard is running low, and I need to throw a yummy and healthy dinner together, vegetarian chili is one of my staple recipes. Most of the ingredients for this chili are found in my (1) cupboard (canned beans, broth, canned tomatoes, chili powder, cumin, cocoa powder, cinnamon); (2) pantry (onions, garlic); or (3) freezer (roasted corn). However, from the flavor this recipe packs, you'd never know that it was a last minute throw together dish.

Meatless Monday: Slow-Cooker Vegetarian Chili with Sweet Potatoes

Slow-Cooker Vegetarian Chili with Sweet Potatoes

Happy Meatless Monday!

I have a lot of great things in store for you in the upcoming weeks, including a Q&A with Chef Jorge Chicas, the executive chef of The Bazaar by Jose Andres (featuring a behind the scenes look at their kitchen), a Q&A with Chef Jodi of The Griddle Cafe, and an article on Pinot Days, the upcoming wine tasting event. Stay tuned!

In the meantime, here's another great meatless recipe for Slow-Cooker Vegetarian Chili with Sweet Potatoes. I stumbled across this recipe in the January 2011 issue of Real Simple magazine. As you may know, I'm a sucker for all things slow-cooked. I love putting food into my slow-cooker in the morning, and like magic, having a fully prepared meal waiting for me in the evening.

Meatless Monday: Vegan Chili!

Happy Meatless Monday!

As Kuzak well knows, chili is a staple in my meatless playbook.  Not only is it healthy - low in fat, high in fiber, chocked with veggies - but it also provides protein, an important component when foregoing meat.  I almost always serve my chili over brown rice, because when rice and beans are paired together, they provide all of the essential amino acids. 

To make my chili vegan, I simply use veggie broth when cooking it and serve it sans cheese.  But don't get depressed and start mourning the queso just yet.  Instead, I garnish this chili with chopped green onion, fresh avocado from the farmers market and cilantro.  It's so fabulous, I promise you'll forget cheese exists.  Well, maybe I shouldn't go that far, but it's damned tasty.

I make this dish at least once a month, so I thought I'd share it in the hopes that you can start making it, too!  So here it goes!

Vegan Chili
Serves 6 people
Cooking time: 40 minutes

Ingredients
2 tablespoons olive oil
1 14 ounce can pinto beans, rinsed and drained
1 14 ounce can kidney beans, rinsed and drained
1 14 ounce can chopped tomatoes
4 garlic cloves, peeled and sliced
1 onion, peeled and chopped
1 bell pepper, seeded and chopped
2 cups vegetable broth
1 bay leaf
2 tablespoons chili power
1 teaspoon pimenton (smoked paprika)
salt and pepper

garnish
1 avocado, pitted and sliced
1/4 cup green onion, chopped
1/4 cilantro, chopped
2 cups brown rice, cooked

Directions
Heat the olive oil in a large, heavy-bottomed pot over medium high heat.  Add the onion and saute until softened and translucent, about 5 minutes.  Add the garlic and saute for another minute.  Then, add the bell pepper and saute until softened, about another 5 minutes.

Next, add the chili powder and pimenton (smoked paprika), stirring it into the mixture, and cook for another minute.

Add the tomatoes, stock, beans, bay leaf and bring the chili to a simmer.  Cover partially and simmer over medium-low heat for about 40 minutes, or until the chili has reduced slightly and begun to thicken.  Season to taste with salt and pepper.

To serve, place some brown rice in the bottom of a bowl and top with a generous helping of chili. Garnish with the sliced avocado, cilantro and green onion.  Enjoy!

Source For Ingredients
organic fire roasted tomatoes (Muir Glen), organic pinto beans, organic kidney beans, organic vegetable stock, pimenton, chili powder, organic olive oil from Whole Foods

organic garlic, organic bell pepper, organic onion, organic green onion (Sage Mountain Farm), avocado and organic cilantro from Hollywood Farmers Market

New Column on GeekWeek: Flicks and Food with The Domestic Diva!

I have a very exciting announcement!

Starting today, I have a new weekly column on GeekWeek, a Hollywood news and entertainment website, where I create recipes inspired by my favorite movies.  This is a perfect fit for me given my Hollywood background and love for all things cinematic and culinary.

The name of the column is Flicks and Food with The Domestic Diva, and this week's features "Unforgiven" Spicy Pork Chili, a rich, spicy, smoky chili inspired by Clint Eastwood's seminal Western.  It's a fabulous recipe for a fabulous movie, one that I'm sure you'll want to check out!  So visit GeekWeek, read my column and keep on cooking!

CLICK HERE FOR "UNFORGIVEN" SPICY PORK CHILI ON GEEKWEEK!

Simple Suppers: White Bean & Turkey Chili!

If you're reading this, that means you've made it halfway through the week!  Way to go!  I don't know what you have on tap today, but the Adorable Monster is getting a much-needed trip to the groomers.  Due to his ball choppage, it's been longer than usual since he's had a bath, and let's just say that it's TIME!  Though his hair has grown out and he's looking pretty frickin' adorable lately.

Every time he steals and sock and I go to yell at him, I end up laughing at his cuteness instead.  I just can't keep a straight face!

Hence, he's fast becoming the worst behaved dog in Los Angeles!

One of my favorite dishes to make this time of year has got to be White Bean and Turkey Chili!  It's a comforting, delicious, spicy, hearty food that makes your mouth water and warms your bones, but without all the guilt sometimes associated with comfort foods.  This recipe is high in protein (beans and turkey), low in fat and packed with vegetables! Try it out for a simple supper, or make a big batch on Sunday night and eat it all week for dinner!  It almost tastes better leftover.  I love it by itself, or paired with a mixed greens salad for extra health points, or even served over a plain baked potato.

For a fun dinner party idea, do a help yourself chili bar!  Simply whip up a big batch of chili and provide a number of great garnishes for your guests, including cilantro, chopped red onions, chopped peppers, avocado, aged cheddar cheese, or whatever your heart can dream up!  I promise, it will be a major hit!

Note: For my chili, I used dried Bob's Red Mill Cannellini Beans because of their superior taste (compared to canned beans), however this is more work intensive.  They need to be soaked over night and then simmered in water, before being added to the chili.  So for those of you who are feeling adventurous, you're welcome to give this a try!  I purchased my dried beans at Whole Foods and they can be cooked per the package instructions!  However, for the sake of busy divas everywhere, I'm writing the recipe with canned beans!

White Bean & Turkey Chili
Serves 4-6 people

1/2 lb low fat ground turkey 
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 bell pepper, seeded and chopped
1 can white beans, drained and rinsed
1 jalapeno, seeded and chopped
2 tbsp chili powder
1 tsp ground cumin
1 bay leaf
1 can diced tomatoes
4 cups low sodium chicken stock
1/4 cup cilantro
1 tbsp olive oil
salt & pepper

optional: 2 cups brown rice or quinoa, cooked

Directions:

Heat the olive oil in a large, heavy-bottomed pot over medium high heat.  Add the onion and saute until softened and translucent, about 5 minutes.  Add the garlic and saute for another minute.  Then, add the bell pepper and jalapeno pepper and saute until softened, about another 5 minutes.

Next, add the ground turkey, breaking it up as you combine it, and continuing cooking until well-done, about another 6 minutes. Once the turkey is cooked, add the chili powder and cumin, stirring it into the meat mixture, and cook for another minute.

Add the tomatoes, stock, bay leaf and half of the cilantro, and bring the chili to a simmer.  Cover partially and simmer over medium-low heat for about 40 minutes, or until the chili has reduced slightly and begun to thicken.  Season to taste with salt and pepper.

To serve, place some brown rice or quinoa in a bowl and top with a generous helping of chili. Garnish with some of the remaining cilantro!  Enjoy!

Source for Ingredients:

organic onion, organic bell pepper, organic garlic and organic jalapeno from Sage Mountain Farm (at the Hollywood Farmers Market)

organic ground turkey, Bob's Red Mill cannellini beans, organic chili powder, organic cumin, organic canned diced tomatoes, organic low sodium chicken broth and organic bay leaves from Whole Foods

Music on Tap:

Chris Thile & Mike Marshall - Into the Cauldron

For all you bluegrass fans and newcomers, Chris Thile is a name you have to know!  He's one of the founding members of Nickelcreek and one of the best mandolin players in the world! I've had the pleasure of seeing him perform a number of times, and he never ceases to blow me away with his musicianship.  This collaboration is a great album that showcases the range of the mandolin on songs that range from jazz to bluegrass to quasi-classical!  I listened to it last night while I cooked up a snazzy dinner - it was truly inspirational!


CLICK HERE TO CHECK OUT THIS GREAT ALBUM!

Happy 4th of July: Slow-Cooker Organic Pork Chili!

Happy 4th of July to all my divas! I know it's customary to fire up the grill on the 4th, cooking up all manner of meat. I'll actually be grilling up some sea bass for dinner myself, but I thought as my holiday gift, I'd do something a little different and share a great chili recipe with you! As many of you already know, I'm a big fan of my crock pot. I love throwing a bunch of ingredients into it first thing in the morning and letting it cook all day. After smelling it burbling away for hours, it's such a pleasure when the time finally comes to enjoy the food. This time around, I'm sharing a new chili recipe, this time made with beautiful organic ground pork! This dish is protein-packed and healthy, full of fiber and nutrients.

Diva Cooking Tip of the Day: Bypass the cheese please! Instead, top your chili with sliced avocado for richness and chopped cilantro. I also add brown rice to my chili, which when combined with beans, forms a complete protein. Also try topping it with spicy salsa for some extra kick!

Note: If you'd prefer, ground turkey may be substituted for the pork in this dish.

Domestic Diva's Slow Cooker Organic Pork Chili

3/4 cup white beans, soaked overnight (may substitute canned)
3/4 cup cranberry or pinto beans, soaked overnight (may substitute canned)
4 cups chicken stock
1 lb ground pork, browned and drained of fat
2 tbsp molasses
2 tbsp chili powder
1 tbsp cumin
1 tsp chili flakes
1 onion, chopped
3 garlic cloves, chopped
1 bell pepper, chopped
1 16 oz. can diced tomatoes

Garnishes:
2 cups brown rice, cooked
1 avocado, sliced
cilantro, chopped

Directions:

After browning the ground pork in a skillet and draining the fat, add it to the slow cooker. Add all of the other ingredients and allow to simmer for 6-8 hours, or until the beans are tender. Season to taste with salt & pepper.

To serve, fill a bowl with chili. Top with the brown rice, avocado & cilantro. Enjoy!

Meatless Monday: Slow-Cooker Two Bean Chili

Whew! I'm still catching my breath after a whirlwind weekend with Kuzak's parents. I promise to report soon on all of our fabulous meals at joints like Comme Ca, The Bazaar by Jose Andres & Lucques. In the meantime, I'm going to leave you with a great, simple crock pot recipe that also happens to be vegetarian (as I promised I'm blogging meatless recipes). Beans, in addition to having fiber and nutrients, also make a complete protein when paired with rice. I serve this two bean chili with a whole grain rice. So give this a try - I promise you'll love it!

Domestic Diva's Slow-Cooker Two Bean Chili

1 cup cranberry or pinto beans, soaked overnight
1 cup white beans, soaked overnight
4 cups vegetable broth
1 can chopped tomatoes
2 tbsp chili powder
1 tsp cumin
1 bay leaf
1 yellow onion, chopped
4 garlic cloves, chopped
1 cup cooked whole grain rice

Directions:

Add everything except the rice to the crock pot or slow cooker. Simmer for 6-8 hours, or until the beans are tender. Season to taste with salt and pepper. Serve with 1/2 cup of the rice. Enjoy!