The Morrison Family

It’s the classic (medium-hot) Morrison chili recipe made with homemade, Pierson-garden salsa!

1 Tbsp Olive Oil
1/2 Onion, chopped
2 Cloves garlic
1lb Ground Turkey
1 quart homemade salsa (or substitute medium-heat garden salsa)
2 26oz cans concensed Tomato soup
2 15oz cans Kidney Beans
2 15oz cans Spicy Chili Beans
2&1/2 tsp Chili Powder
1/2 tsp Cayenne
1/2 tsp Oregano
3/4 tsp Parsley

———

Add the olive oil to a pan and sweat the onions and garlic. Add the ground turkey to brown it.
Combine with all remaining ingredients in a large pot and simmer on medium heat for 30 minutes.

1 tbsp extra-virgin olive oil
1 tsp unsalted butter
2 medium onions, chopped
2 garlic cloves, finely chopped
1 scallion, diced
8 ounces chopped chile peppers (mild)
1 tbsp ground cumin
1 tsp cayenne pepper
6 cups chicken stock
3 (16-ounce) cans navy beans
4 cups diced cooked chicken, cubed [The Man grilled his]
Salt and pepper, to taste
Fresh parsley
Sour cream
Fresh chives, finely diced
Grated sharp cheddar cheese

———

Get your skillet hot, and add the olive oil and butter. Saute the onions, garlic and scallion until limp. Add the chile peppers, cumin and cayenne pepper. Stirring frequently, cook for about 5 minutes. Add the chicken stock. Simmer for 30 minutes.
Add the beans and cooked chicken and cook for another 15 minutes, or until the chicken is heated through. Adjust the seasonings with cayenne, salt and pepper. Add parsley. Serve over rice with a dollop of sour cream and cheese on top, decorate with fresh chives.
Serves 8.

Brought to us by the Brazelton Family

Vegetable-oil cooking spray
1 red bell pepper, seeded and diced
1 small eggplant, cubed
1 medium onion, peeled and cut into eighths
2 medium zucchini, cubed
1/2 teaspoon(s) salt
1 tablespoon(s) olive oil
2 clove(s) garlic, minced
1 pound(s) button mushrooms, cleaned and quartered
1 bay leaf
1 teaspoon(s) chili powder dried chipotle pepper, stemmed and diced
1 can(s) (19-ounce) white cannellini beans, rinsed and drained
1 can(s) (14 1/2-ounce ) low-sodium vegetable broth
1 can(s) (14 1/2-ounce ) low-sodium diced tomatoes
2 tablespoon(s) chopped fresh parsley leaves

———

Roast the vegetables: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a medium bowl, combine bell pepper, eggplant, onion, zucchini, and salt with olive oil. Arrange the vegetables in a single layer on the prepared baking sheet. Roast the vegetables, turning occasionally, until just softened — 25 to 30 minutes.
Make the chili: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add garlic and mushrooms. Sauté until mushrooms soften — about 5 minutes. Add bay leaf, chili powder, chipotle pepper, beans, broth, tomatoes, and roasted vegetables. Bring to a boil and reduce heat to low. Simmer uncovered for 20 minutes.
Stir in parsley and serve hot.