It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
I’m thrilled Serena is sharing her Root Vegetable Turkey Chili—it’s perfect for winter and even better, it pairs nicely with many of the tv viewing appetizers recipes from my post Friday! If you’re looking for a healthy Super Bowl dish, check out this recipe.
Here’s what Serena has to say:
One of my favorite home cooked meals in the winter is chili.
To make this classic recipe a little healthier I used organic turkey, roasted vegetables and fresh herbs.
A two-part recipe (some marinating is involved), this is a great soup/stew that is filing and has various flavors (sweet and savory.
And, it tastes even better after the second day.
Enjoy!
Roasted Root Vegetable and Turkey Chili
Ingredients:
- 2 sweet potatoes, peeled and cut up
- 4 cups of water
- 2 turnips, cut up
- 5-6 beets, peeled and cut up
- 1 spaghetti squash
- 2 carrots, cut up
- 1 yellow onion, peeled and cut
- 1 pound of turkey meat
- 1 leek, cut up
- 1 celery stalk, chopped up
- 2 shallots, peeled and cut
- 2-3 garlic cloves, minced
- 1 small apple
- 1 bunch of fresh sage – (about a handful)
- 1 teaspoon of red pepper flakes
- 1 teaspoon of celery salt
- salt and pepper
- drizzle of olive oil (enough to coat the vegetables)
Instructions:
- If you can, chop up all of the vegetables and marinate them overnight in olive oil, salt, and pepper.
- The next day, preheat oven to 350 degrees and add the veggies to a baking sheet or aluminum foil.
- Let roast for 1 hour.
- While it is cooking, add some olive oil to the pan and cook the turkey, along with the shallots and leeks.
- Add water to a pot, along with the onion, garlic, apple, sage and the roasted vegetables.
- Add the celery salt, pepper, and salt and let cook for an hour, stirring periodically and tasting.
- Add more water if necessary and serve after 2 hours of cooking.
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