Turnip Chili

January 25, 2015

Turnip Chili

Submitted by Julie & Luke Johnson

From Plowshare Produce members Allison and John. Plowshare Produce is a CSA in Huntingdon County, Pennsylvania. This the best recipe for using up a whole share of turnips in a main dish that we’ve found so far!

2 tablespoons olive oil

1 medium onion, finely chopped

2 tablespoons minced ginger

1 tablespoon minced garlic

4 black cardamom pods (or a heaping ½ teaspoon of ground cardamom)

¼ cup tomato paste

2 teaspoons ground fennel seeds

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

½ teaspoon ground turmeric

3 cups cooked red kidney beans

1 share of turnips (we had 2 large and 1 small) peeled and cut into 1-inch cubes

1 ½ teaspoons salt

6 tablespoons finely chopped fresh cilantro or parsley

Saute onion, ginger, garlic and cardamom pods or ground cardamom until everything is soft and beginning to brown. Stir in tomato paste and spices. Pour in 1 cup water to deglaze the pan and simmer until most of the water is gone. Pour in 1 more cup water and simmer until an oily sheen forms on the surface, about 5-8 minutes. Add 2 more cups water, kidney beans, turnips, salt and 4 tablespoons of the cilantro or parsley. Heat to a boil, reduce and simmer uncovered until the turnips are tender and the sauce is thick, about 20 minutes. Sprinkle with the remaining herbs and serve with cheddar cheese and cornbread.

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