Fry’s had ground turkey on sale and I had two acorn squash that I needed to cook and I thought I could turn them into chili so I did. Chili is something that I make completely different all the time and it is something that I don’t normally measure. I did something different that I never done before and guessed at the seasonings and made a spice mix. I thought it would easier instead of a million trips to my spice cabinet. Every time I cooked a part of the chili I seasoned it with the spice mix. In the end I didn’t use all of the spice mix and figured that I made about one ounce too much that I will use on something else….like cauliflower or chicken……so use the spice mix to taste. I would remove one ounce from your completed mix so you don’t over season. My idea of serving size will differ from your idea of serving size. I like chili in smaller portions so to me this makes around six servings. If you like a big bowl then it makes around 4 servings.

Ingredients for around 6 servings

2 acorn squash (my 2 squash weighed 2 pounds together) cut in half, seeds and membrane removed, covered and roasted in a pan with edges with a little water till soft. (around 45 – 60 minutes at around 400 degrees F) (scrap squash flesh out when cool enough)

1 lb ground turkey – (mine was 93% lean)

non stick spray (or oil)

2 Tablespoons canola oil

1 red pepper – diced

1 small onion – diced

12 oz tomatoes (I used peeled that was slow roasted and then blended but canned crushed would be good too)

14 oz can Italian fine chopped tomatoes (They seem like crushed but are very good tomatoes)

8 1/2 oz roasted Anaheim peppers (seeds, skin, core removed) – diced

1 Tablespoon garlic confit – you can substitute garlic to taste…guessing 4 or 5 cloves ground to paste

1 cup water (or a little more)

2 Tablespoons smoked mushroom powder (SVHarvest.Worldpress.com I buy from the local mushroom lady who grows all these mushrooms and supplies them to restaurants in Phoenix)

3 Tablespoons chili powder

1 Tablespoon cumin

1 Tablespoon chipotle powder (or substitute chilies in adobo)

1 Tablespoon oregano

1 Tablespoon smoked paprika

1 teaspoon cocoa (unsweetened)

1 1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

apple cider vinegar – to taste (I did a big splash….maybe 1/4. cup)

Directions

Make the spice mix. In a small mixing bowl combine the smoked mushroom powder, chili powder, cumin, chipotle powder, oregano, smoked paprika, cocoa, salt and pepper. You will end up with about an extra ounce of seasoning. Remove one ounce to use for something else.

Heat up a large fry pan with non stick spray or oil. Make 4 burgers out of the turkey. Season them on both sides with spice mix. Cook up the turkey burgers. When done put the burgers to the side.

Don’t clean your pan because flavor is there.

Add some oil and fry up the red pepper on medium high heat for about 5 minutes and then add the onion and add more seasoning. Cook till the onion and pepper are soft.

Add the Anaheims, the squash, tomatoes, water, garlic and MORE seasoning but not all the seasoning.

Turn down the heat to simmer.

Chop up the turkey burgers and add them.

Add more seasoning but not all the seasoning. (make sure that you removed one ounce) Add apple cider vinegar to taste. (maybe around 1/4 cup)

Taste.

Add more sea

Serve as is or add sour cream, scallions or maybe cheese.

Enjoy!

Za’atar is something delicious that you might not be familiar with. The spices in za’atar that I use are oregano, sumac (sort of lemon-like), cumin, sesame seeds, salt and pepper. These flavors also taste amazing on bread with olive oil. The recipe is low-fat because I made the pickled onions and they were an extra tasty batch that I just threw over the potatoes……They were pretty good just that way…Then I just added the artichokes, olives and feta cheese……..My idea of serving might differ from your idea of serving size. To me this make 6 small servings.

Ingredients for around 6 servings

1 red onion – sliced extra thin on a mandolin

1 cup white vinegar

1 Tablespoon kosher salt

2 Tablespoons sugar

1 bay leaf

1/2 teaspoon ground black pepper

1/2 teaspoon mustard seeds

2 sprigs fresh thyme

1 1/2 lb potatoes – cut into chunks (I used small purple potatoes that were all different sizes….some I cut in half, some quartered, some got cut up more than that)

1 Tablespoon salt (to boil with)

optional – I – Hungarian pepper – cut in half (Hungarian peppers give a nice flavor to boiling potatoes…I just use the pepper to boil the potatoes with and then throw them out…I buy them at Asiana Market and keep a few in my freezer)

1 lemon – just the fresh squeezed juice

1 Tablespoon za’atar

1/2 cup artichokes – jarred marinated – rough cut

6 olives – cut across in slices

2 oz feta cheese – crumbled

1/4 cup fresh parsley leaves – chopped

2 teaspoons urfa pepper (or to taste)

2 Tablespoons extra virgin olive oil (or to taste)

Directions

You need to make the pickled onions about 4 hours before you make the potato salad or make the onions the day before.

The sliced onion goes in a small tub or bowl. Put a sauce pot on medium high and add the vinegar, salt, sugar, bay leaf, black pepper, mustard seed and thyme sprigs. Bring this to a boil. Reduce to simmer…Let it simmer about 5 minutes and pour over onions. Leave the onions sit out until they get to be around room temperature (remove bay leaf and thyme sprigs) and then put them in the refrigerator for around 4 hours or more….till you are ready to complete the potato salad.

When you are ready-

Medium boil the potatoes with salt (and optional Hungarian pepper if using) till fork tender (around 15 minutes).

Drain potatoes. Throw out Hungarian pepper (if used). Put potatoes back in pot. Add za’atar and the container of pickled onions. Mix carefully without breaking the potatoes. Let this sit out around 30 minutes for the liquid and flavors to absorb into the potatoes.

Then add the artichokes and olives. Squeeze the lemon juice on to it.

Top with feta cheese, parsley, urfa pepper, drizzle with olive oil. (if it needs salt or pepper for your taste add that too!)

Enjoy!