Easy Turkey Chili

Serves 4

Ingredients:
1 onion, finely chopped
2 garlic cloves, finely minced
¾ lb ground turkey
2 carrots, sliced
1 stick celery, sliced
1 green bell pepper, de-seeded and chopped
1 15oz kidney beans, drained
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
1/2 tsp oregano
2 tsp ground cumin
2 tbsp chili powder (or more depending on taste)
Handful of fresh cilantro, chopped
Sour cream
Olive oil

Instructions:
Heat a dash of olive oil in a large non-stick saucepan. Add the chopped onion, garlic, peppers, carrots and celery and, stirring, cook for about 5 minutes, until vegetables are beginning to soften. Then add the ground turkey and mix well, then cook until the meat is no longer pink. Stir in all the spices and season well with salt and pepper. Add the diced tomatoes and tomato sauce and gently simmer for about 15 minutes. Then stir in the kidney bins, mix well, and continue cooking for a further 10 minutes until the chili is piping hot.

Serve with cooked rice, sour cream and sprinkle with fresh cilantro.

Winter-Warmer Chicken Noodle Soup

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Serves 4

Ingredients:
1 tbsp olive oil
5 oz thin egg noodles
2 large chicken breasts, cubed
1 clove garlic, crushed
1 onion, chopped
1 carrot, sliced
3 green onion, sliced thinly
6.5 cups of chicken stock
Salt and pepper

Instructions:
Heat the olive oil in a large pot. Add the chicken, garlic and onions and fry for about 5 minutes. Then add the stock and carrots and simmer for about 5 minutes, before adding the egg noodles. Continue to simmer for a further10 – 15 minutes or until the chicken is cooked through and the noodles are tender.

Sprinkle with the green onions and serve immediately with crusty bread.

Ham Potato Soup Cups

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2 tablespoons butter
1 cup diced ham
4 sliced green onions
1 garlic clove, minced
2 cups mashed potatoes
2 cups chicken broth
1 cup milk
1/3 cup sweet green peas
2 teaspoons chopped fresh thyme
salt and pepper
2 cups torn up dinner rolls
1 cup (4 oz.) shredded Cheddar cheese

Melt butter in a large saucepan; add diced ham, green onions, and minced garlic; cooking over low heat until garlic is fragrant.
Add the mashed potatoes, broth, milk, peas, and thyme, stirring to combine.
Turn heat up to medium and bring to a boil, immediately reducing heat to low, then simmer slowly for 10 minutes or until soup thickens, season with salt and pepper.
Spoon into 4 broiler-safe bowls. Scatter the torn dinner rolls and sprinkle with the shredded Cheddar cheese.
Place bowls on a broiler pan 6 inches under broiler turned on high, and broil 1 to 3 minutes or until top bubbles and gets golden brown.
Remove and let cool slightly.
Serves 4.

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