Peanut Soup (Kenya)

(1) Combine in a heavy sauce pan:

• 2 L chicken or beef stock
• 2 medium onions, chopped
• 2 large leeks, with 2 inches of green top , chopped
• 2 medium carrots, chopped
• 2 red chilli peppers (halved)
• Salt and pepper

Bring to a boil. Cover and simmer until tender (30 minutes).


(2) Remove from heat and add 2 cups of peanut butter.  Puree until smooth


(3)  Return to heat and add 2 cups uncooked brown rice.  Simmer, covered, until rice is tender 30-45 minutes (will depend on the type of rice added).  Salt and pepper to taste. Thin with some additional water if required. May also add in some Tabasco sauce if desired.


Crock-pot Variation: Step 3 will take an hour or two depending on the heat setting. Another option is to cook the rice separately and add to soup and let simmer for a bit.


Source: Adapted from Extending the Table.

Amazing Turkey Chili

Ingredients
1/4 cup canola oil
2 medium onions, cut into ¼-inch dice
1 green bell pepper, stemmed, seeded, and cut into ¼-inch dice
3 Tbsp. ancho chile powder
1 Tbsp. pasilla chile powder
2 Tbsp. ground cumin
2 Tbsp. ground coriander
1 Tbsp. sugar
2 tsp. dried thyme
2 tsp. dried oregano
1/2 tsp. cayenne pepper, or more to taste
5 garlic cloves, peeled and finely minced
2 1/2 lb. ground turkey
2 cups low-sodium chicken broth
1 large can (28 oz.) diced tomatoes, with their juices
1 cup tomato sauce
1/4 cup tomato paste
2 chipotle peppers in adobo sauce, with or without seeds, minced (optional)
2 cans (15 oz. each) pinto beans, rinsed under cold water and drained
1 Tbsp. apple-cider vinegar
2 Tbsp. fresh lime juice
~ Salt, to taste

Directions
1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onions and bell pepper and cook, stirring frequently, until the vegetables soften, 10 to 15 minutes.
2. Meanwhile, combine the chile powders, cumin, coriander, sugar, thyme, oregano, and cayenne pepper in a small bowl.
3. When the vegetables are soft, add the herb/spice mixture and the garlic, and stir constantly until the mixture is hot and fragrant, about 3 minutes. Add the ground turkey and cook, breaking up the meat, until the meat is browned, about 10 minutes.
4. Add the broth, diced tomatoes, tomato sauce, tomato paste, chipotle peppers, pinto beans, and vinegar. Stir to blend, and simmer the chili over medium-low heat, stirring occasionally, until it is cooked through and has begun to thicken, 30 to 45 minutes.
5. Remove the pot from the heat, and stir in the lime juice and salt to taste. Serve hot.

Julie's Thoughts:
I've made this without the chipotle peppers and have substititued "regular" chili powder for the pasilla chile powder and it's still really good. Ground beef works here (not as healthy but my grocery store doesn't sell ground turkey), and the chili freezes well.



Source: The Earth Bound Cook