One pot meal: Bean and turkey chili

Not many people can sum up their life philosophy in just one word, but for Anna Getty, it's all about balance. It's a remarkably simple word that drives a powerful concept: finding balance in work, art, leisure, and parenting. And, on a more fundamental level, finding it in the way you eat, drink, and live.

Anna Getty has played many roles over the course of her remarkable life: Actress. Fashion maven. Chef. Kundalini yoga teacher. Writer. Mother. Environmental Activist. And now green living and holistic lifestyle expert. But through it all she has maintained a keen sense of self, a grounded perspective and a passion for healthy living, spiritual fulfillment and respect for the environment. She calls this conscious mentality PureStyle Living.

PureStyle Living is the idea that a fabulous Prada bag (as long as it's vintage or second hand) and a bunch of organic kale needn't be mutually exclusive, that to live healthy does not require you to rule out the odd French fry (as long as it is organic,) the belief that pure style is not an oxymoron. It's bracingly modern attitude that Anna has adopted wholeheartedly - and wants to share with the world.

Anna Getty's Super Easy Black Bean and Turkey Chili
From her new book, Easy Green Organic

Every Thanksgiving Anna Getty travels to Illinois, and I always look forward to my brother-in-law Les's easy black bean and turkey chili. It's his pre-Thanksgiving special and is always ready for us when we get off the plane. My husband comes from a large family, and Les makes a huge pot of chili to feed the crowd. It's the perfect meal for a cold Midwestern winter day, especially when topped with large amounts of scallions, cheese, and sour cream. The chili is also a perfect topping for nachos or even scrambled eggs. It gets better after it sits around for a few days but it rarely has the chance to, as it is a real crowd-pleaser. Double the recipe if you need.

Serves 6 to 8

Ingredients:

  • 2 teaspoons canola oil
  • 1/2 large yellow or white onion, cut into 1/4-inch cubes
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 pound ground white turkey meat
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can cannellini beans
  • One 14 1/2-ounce can black bean soup
  • One 16-ounce jar corn salsa
  • Salt and pepper to taste
  • Warmed tortillas for serving
Toppings:
  • Grated cheese, such as Monterey Jack or a mild cheddar
  • Sour cream
  • Chopped scallions
  • Sliced avocado
Method:
  1. Heat the oil in a medium pot over medium heat and add the onion. Sauté the onion, stirring constantly, until translucent, about 2 minutes. Add the coriander and cumin and cook for 1 minute. Add the turkey and cook, using a wooden spoon to break it up and cook until no longer pink. Add the black beans, cannellini beans, black bean soup, corn salsa, and 1/2 cup of water. Bring to a simmer and continue simmering for 10 minutes. Remove from the heat and season with salt and pepper.

  2. Serve with the warmed tortillas and toppings.
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Saturday 4/17/2010
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