Turkey and Bean Chili Bowl

This recipe comes to us via Food and Wine and is from Chef Grant Achatz, who makes this simple, creamy and sublimely silky zucchini soup without any cream at all.  And you can easily use the ‘Monster Zucchini’ here!  We made this soup this weekend and were shocked how good just a few simple ingredients were.

Directions

1. Heat a medium saucepan over medium-high heat. Add ground turkey (or other ground meat), and break up with a wooden spoon or rubber spatula. Cook through until browned.

2. Drain any excess fat, then add onion, peppers, garlic. Saute’ for 5 minutes or until softened.

3. Add spices (chili powder through oregano), and cook 1 minute.

4. Add beans and broth, and bring to a boil.

5. Reduce to a simmer and cook for at least 15 minutes for flavors to meld.

To build bowls:

1. Place ½ c. brown rice in the bottom of a bowl.

2. Add 1 c. chili, 2 tbsp. cheese, ¼ avocado, 1 tbsp. sour cream, 1 tbsp. olives, hot sauce to taste and green scallions. Enjoy!

Ingredients

• 2 c. prepared brown rice

• 1 tsp. olive oil

• ¾ lb. ground turkey, chicken or beef

• 1 small onion, diced

• 1 bell pepper, diced (any color)

• 2 garlic cloves, minced

• 1 tbsp. chili powder

• 1 tsp. cumin, ground

• ½ tsp. oregano

• 1, 15 oz. can of black, kidney, pinto or white beans

• 2 c. chicken broth

• ½ c. sharp cheddar cheese

• 1 small avocado, diced

• 4 tbsp. sour cream

• 4 tbsp. black olives (optional)

• Hot sauce (optional)

• Sliced scallions (optional)