Wednesday, December 21, 2011

Gluten Free Kasha Chili

A lot has been going on these days. Teaching two undergraduate social work classes, one on sexuality and one on research methods.  An upcoming weekend conference to attend where I'm also presenting, a couple more speaking engagements on the horizon, and a dissertation fully underway.  Not to mention the pleasurable effort cultivating some sense of a social life... a remaining New Year's resolution not yet abandoned.  In times like these I love leftovers.  I love not worrying about picking food up, or putting the time into whipping up a meal.  It's nice to know there's tasty food ready and waiting, no effort, no fuss, just eat and back to the busy.

This Kasha chili was deeeeeeee-lish!  I loved the texture of the Kasha mixed in with the ground turkey, tomatoes and beans. Yum!  Want this to be vegetarian?  Leave out the ground turkey and substitute the gluten free chicken stock with vegetable stock.  With the spices in this, it'll be tasty no matter what!

  • 1 lb ground turkey
  • 2 tblsp olive oil
  • 1 14oz. can stewed tomatoes
  • l medium tomato (chopped)
  • 1 small onion (diced)
  • 1 can pinto, black or kidney beans
  • 3/4 cup whole uncooked kasha
  • 1 tblsp chili powder
  • 1 tsp paprika
  • 2 tsp minced garlic
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp celery salt
  • 1/2 tsp pepper
  • 4 cups gluten free chicken or vegetable stock

  1. Heat the olive oil in a large skillet.  Add the turkey and season with salt and pepper. Cook until browned.
  2. Add all the remaining ingredients, except the kasha, to the skillet.  Bring to a light boil for 12 minutes.
  3. Add the kasha, cover, and reduce to simmer.  Simmer for 10-15 minutes, or until the kasha is tender.
  4. Serve and Enjoy!

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