This stew is a combination between a chili & a ratatouille–utilizing the flavors of the season. It is an amazing starter for all cozy autumn dinners to come, while still celebrating the produce presently in the markets and gardens.
If you want to make this vegetarian, substitute the turkey for your favorite white beans. Just skip to part 2, and just add the spices, beans, & veggies together.
A Garden Chili
a drizzle of extra virgin olive oil
1 medium onion, diced
2-3 cloves garlic, minced
1 lb. free-range ground turkey thighs
1 tsp. corriander seeds
1 tsp. dried oregano
1 tsp. chili pepper flakes
1/2 tsp. black peppercorns
1/2 tsp. cumin seeds or powder
sea salt to taste
1 small zucchini, diced
1 small summer squash, diced
1 pint cherry tomatoes, halved
2 TBL balsamic vinegar
1 heaping TBL tomato paste
3/4 cup water
2-4 scallions, chopped
creme fraiche or sour cream
crumbly goat cheese (optional)
1 bunch of cilantro or flat leaf parsley, chopped
- In a large pot over medium heat combine oil, onion and garlic. Cook the onions until they are tender, about 7-8 minutes.
Add the turkey and begin to cook the meat.
- Meanwhile, add all the spices in a mortar and pestle & bash until a combined powder. Add to the turkey & continue to cook (about 2-3 minutes).
- Add the rest of the veggies and cook for another 5 minutes. Add vinegar, tomato paste and water. Bring to a boil and then reduce to a simmer.
- Simmer for 15 minutes, stirring occasionally.
- Serve hot with accouterments. Although, I will admit that this tastes even better after it sits for a little while! Soups and stews usually do, don’t they.