at the spa

As the daylight hours begin to wane at this time of year, my preference for comfort foods hardly goes unnoticed. There is a definite correlation between flipping on the light switches earlier in the evening and my penchant for resorting to cooking up a large pot of turkey chili.

Whenever I reach into the pantry grabbing the beans and low-fat chicken stock, it invokes memories of a trip I took with my mother and sisters to Canyon Ranch in the Berkshires nearly thirty years ago. The giggles and laughs, through push-ups and massages, spinning classes, mountain hikes, a bicycle ride to the Norman Rockwell Museum, even being hypnotized one evening, are vividly recalled from my memory bank. As are the tasty meals served a la carte where I discovered turkey chili.

My routine at the spa included daily serving(s) of Canyon Ranch Turkey Chili, and upon departure, I purchased their cookbook; and have been enhancing the recipe ever since. It is a family favorite around here, especially as we prepare to set our clocks back.

Almost Spa turkey chili

1 Tbsp. olive oil

3 cloves garlic, minced

1 medium sweet onion, chopped

1 yellow bell pepper, chopped

1 lb. ground turkey

1 28-oz. can undrained crushed tomatoes

2 16 oz. can red kidney beans, drained and rinsed

2 Tbsp. chili powder

2 tsp. sugar

4 cups low-sodium chicken stock

1 tsp. garlic powder

2 tsp. Tabasco

1 tsp sea salt

1 Tbsp. dried basil

2 tsp. oregano

In a large skillet over medium heat, sauté onions, bell pepper and garlic in olive oil until onions are translucent. Add ground turkey and cook until browned. Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for at least 2 hours, stirring occasionally. Add in additional chicken stock if it becomes too thick

wine pairings

These recommended wine pairings have all received very high ratings from wine connoisseurs around the world and are provided to simplify your selection next time you are looking for the perfect wine to serve with the provided recipe. Enjoy!