Soups & Broths

High-Flying Turkey Black Bean Chili

High-Flying Turkey Black Bean Chili

I’ll admit it; I’m a bit obsessive when it comes to chili. Most people have one chili powder blend in their pantry. I have four, all of which I buy online at wholespice.com: Chili Powder Dark; ancho chili powder; Chili California Powder; and Chili New Mexico Powder. You get the idea. But my recipe tester Catherine was having none of it when I suggested this recipe include all four of my chili powder blends. “No,” she said. “I have one blend, just like any other normal person. Either this is going test well with one blend, or it’s not going to fly at all.” Fortunately, it achieved the correct flying altitude with just one blend—whichever one you happen to have on hand—but if you want all three (I can’t resist), look at the Cook’s Note. I love this chili straight up, topped with avocado-cilantro cream, while Catherine likes it best topped with poached eggs. Talk about a protein hit! And for a brain boost, there’s nothing like the choline that both black beans and eggs provide.

Very Gingery and Garlicky Chicken Soup

Very Gingery and Garlicky Chicken Soup

Sometimes I feel more like a mad scientist than a cook. That’s what soup making and a pantry full of ingredients can do to you. Here I’ve created a hybrid of chicken and miso soups. The miso matches well with the garlic, ginger, and shitake mushrooms, and it goes in at the end, when the soup is already hot, so it’s probiotics are preserved—great news for your digestion!

Kitchari

Kitchari

Kitchari, which means “mixture,” is a thousand-year-old staple of Ayurvedic healing that’s enjoying a moment these days—understandably! Nourishing and comforting, it’s really quite simple, traditionally being made with basmati rice, mung beans, and ghee. I’ve kicked it up quite a bit, adding onion, ginger, cauliflower, coriander, turmeric, and cumin, enhancing both flavor and texture. Try this one!