We found this recipe on Olivia’s Cuisine and it’s a really great chili.  Rather than serve it over rice, we love it overcooked KAMUT® wheat berries. They add texture and make this a very satisfying dish.

2 lbs                     lean ground turkey

28 oz                    can black beans, drained

15 oz                    can kidney or pinto beans

28 oz                    can crushed tomatoes

15 oz                    can petite diced tomatoes

1                            yellow bell pepper, chopped into small pieces

1                            green bell pepper, chopped into small pieces

2 c                         chicken or vegetable broth

1                            sweet onion, finely chopped

3                            cloves of garlic, minced

2 Tbsp                  olive oil

2 Tbsp                  chili powder

1 Tbsp                  brown sugar

2 tsp                     Tabasco hot sauce

1 tsp                     dried oregano

1 tsp                     dried basil

1 tsp                     garlic powder

1 ½ tsp                 sea salt

½ tsp                    cayenne pepper (optional)

To serve:             Sour cream, shredded cheddar cheese and green onions to serve

Tortilla chips to accompany

2 cups cooked Kamut® wheat berries

In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onions and the garlic and sauté until translucent. Make sure you stir constantly so you don’t burn the garlic!

Add the bell peppers and cook for a couple of minutes, until tender. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the black beans, the kidney (or pinto) beans, the crushed tomatoes, the diced tomatoes, the chicken (or vegetable) stock, the chili powder, brown sugar, hot sauce, oregano, basil, garlic powder, sea salt and cayenne pepper (if using) and stir until everything is combined.

Once the chili boils, lower the heat to low and let it simmer uncovered for 30 to 45 minutes or until it thickens.

Serve over cooked Kamut® wheat berries and top with the green onions, a handful of shredded cheese and a dollop of sour cream… enjoy!

How to Cook KAMUT® Wheat | Bob’s Red Mill (You Tube)

Sue Taggart

As a child growing up in Kent “The Garden of England”, I thought that every family grew their own vegetables. I would help my grandfather in the garden and loved pulling potatoes and carrots out of the soil. These early experiences have given me a great appreciation for where our food comes from and a discerning palette for fresh, seasonal produce. As an avid reader, writing and storytelling is a passion that has only deepened over the years together with a growing concern for the health of our oceans and planet. We are facing serious issues with climate change and the clock is ticking…so it’s up to all of us to nurture and protect our home planet.