On the upper right of my site you’ll find a photo and a link to my forthcoming book, The Gluten-Free Almond Flour Cookbook. You can order it by clicking the book cover image in the sidebar, which will take you to Amazon.
I’ve been working on this book for the last eight months — though in a broader sense it’s been a decade in the making. About ten years ago I began seriously cooking and writing down recipes after friends encouraged me to do so.
Last summer I signed with 10 Speed Press and dove in, writing and testing recipes nearly around the clock. My children are thrilled it’s finished. There were many nights I would tuck one of my boys in, then get up and work for several more hours. Now we get to enjoy all the extra snuggle time.
The book was a real labor of love and I genuinely enjoyed writing it. It’s a bit strange to have it complete, but it’s nice to have some of the mental bandwidth back for other projects.
Balancing healthy, everyday dinners with recipe development and constant testing was the biggest challenge. These quick and simple chili fixings became a go-to meal while I was finishing the book.
Turkey Bean Chili
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 pint cherry tomatoes, halved
- 1 cup water
- 1 clove garlic, thinly sliced
- 1 tablespoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- 1 lb ground turkey (dark or light, your choice)
- 1 cup beans (white, black, or pinto), soaked overnight and cooked
Instructions
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Heat the olive oil in a 9-inch skillet over medium heat.
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Add the diced onion and sauté until soft, about 10 minutes.
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Stir in the halved cherry tomatoes, water, sliced garlic, oregano, chili powder, and salt.
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Cover and cook 10–15 minutes over medium heat, until the tomatoes are soft and beginning to break down.
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Add the ground turkey and cook about 10 minutes, stirring to break up the meat, until it is cooked through but still tender.
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Stir in the cooked beans and a bit of their cooking liquid as needed—avoid adding too much or the chili will become watery.
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Taste and adjust seasoning if necessary, then serve warm.
Equipment
I have a new “action” photo featuring a child eating chili—my older son’s friend Aiden. They’re playing on the same baseball team again this year, now in the majors. Aiden is a talented left-handed hitter and an excellent pitcher and shortstop. He’s one of the most impressive players I’ve seen for his age, though my own experience is limited to one season coaching AAA little league.
Aiden loves this Turkey Bean Chili. He’s a hearty eater, and I always enjoy having him over. The boys often sit at the table for 40 minutes or more, devouring everything I put out. That alone makes me one satisfied cookbook author.
Update: I came across a helpful article about beans in the New York Times. The beans I used in this recipe were very soft mystery beans I received in our farm share (CSA) last year from Shannon of Abbodanza.