Here’s the recipe I’ve come up with that even the tenderest tummy can stand, which yet doesn’t offend my New Mexican taste buds. Good on such mid-autumn nights as this, with daylight almost gone, and hobgoblins afoot.
1 tsp. olive oil
3 garlic cloves, minced
1 onion, diced
1 ¼ lb. ground turkey
1 can organic pinto beans, drained
1 can organic black beans, drained
2 or 3 small zucchinis, diced
2 14.5 oz. cans fire-roasted tomatoes
1 T. dried oregano
2 tsp. ground cumin
salt to taste
Heat olive oil in large skillet, and saute onion until soft but not brown. Add garlic and saute briefly. Add ground turkey, and saute until cooked through, breaking up thoroughly with a spatula. Add zucchini and saute briefly. Add spices and a smidgen of salt. Stir to blend. Add tomatoes and drained beans, and as much chicken broth as you like, to make soupy or keep from getting too thick. Simmer for half an hour until flavors have blended and windows steamed. Enjoy the fragrances as well. Serve perhaps with a dollop of Greek yogurt, for contrast.
image: Clay pots with simmering dishes at a street stand in Chalma, Malinalco, Mexico, Thelmadatter