Ground turkey and mushroom chili

One of the problems with making chili with ground turkey instead of beef is that you lose a depth of flavor. One way to combat this is to use mushrooms which add umami. I made short work of the vegetables today by using the food processor. The mushrooms, onions, Fresno chiles, poblano chile, and the red bell pepper were all chopped with a few short pulses. John assembled a teabag of herbs and spices and did the cooking. We let if simmer for a few hours. At the end we did a seasoning adjustment and John added Tabasco to make his spicier.

Today’s NYTimes Crossword was less food related than usual. Just ovens and BLTS. I know you can cook bacon in the oven but I never have more than a strip or two at a time so I just use the microwave. It’s faster and doesn’t heat up the kitchen.

NYTimes Crossword 7/7/2016