We got this delicious and easy recipe from our friend
Rebecca and now Charlie and I make
it quite often. We've modified the recipe a little (reflected
below), but not much. Rebecca's original recipe is
vegetarian but we often make it with free range chicken or turkey.
- 2 onions, chopped
- 4 or 5 large cloves garlic, chopped
- olive oil as needed
- ONE of the following:
- 14 oz.
Gimme Lean, thawed, (this is vegetarian) OR
- 14 oz. ground turkey or ground chicken (we like
- 4.5 cups chopped fresh tomatoes or two 14 oz. cans canned diced tomatoes,
- 2 - 15 oz. cans cooked beans (pinto and/or black), drained and rinsed
(or make the beans yourself this
- 1 tsp. cumin powder (AKA ground cumin)
- 2 or 3 tsp. chile powder, adjust to taste and according to the hotness
of the chile, be careful not to start with too much (we use
chipotle chile powder, available at La Montanita Coop)
- 1/4 tsp. cayenne, but, use only if the chile powder isn't hot enough
- 1 T. Worcestershire sauce
- 14 oz. broth or stock (chicken, vege, whatever)
(if you wish, here's a way to make your own
turkey or chicken broth)
- 1/2 t. salt, but, important, don't add salt if broth is already salty
- grated cheese (optional, to put on top when serving)
It is good served with cornbread or chips or tortillas. And some like to put a little grated cheese on top.
- Saute onions and garlic in olive oil
- Mix all ingredients, except cheese and Gimme Lean or meat,
in large pot. Start heating on medium heat.
- Prepare "meat" and then add to other ingredients in the pot:
- If you are using Gimme Lean, crumble it up and sautee it in a
skillet with some vegetable oil. Cook it till it is well done
and has texture of ground meat.
- If you are using ground turkey or chicken, crumble it in a skillet
and cook till well done.
- Bring everything to a boil over medium heat. Lower heat and boil for 5
or 10 minutes -- or longer if you like.
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