Great weekend at the farm! Although Saturday was a rainy day we had a great day here at digestive disease center meeting new people and participating in the Stony kill Farms chili cook off and harvest festival. We met some new friends and am excited to welcome fall!
Sunday was another fun day at the Poughkeepsie Grand. Children’s Medical Group put on a great event and we were excited to be a part of it. Parents and children were in attendance getting information for products for their soon to be new additions. The many vendors there made it the place for families to be.
Check out this site to learn more about the Teal Pumpkin Project
Follow my Instagram at @FoodByTheresa
I look forward to seeing more people on Wednesday for our lecture Lunchbox lessons at Mid-hudson Regional Hospital at 5:30pm.
Turkey and Kale chili
Yes chili is a great fall recipe and naturally packed with fiber from beans, but why not add a little more fiber and iron with kale and Swisschard. Cut back on the fat by using turkey meat.
- 1 can kidney beans
- 2 cans black beans (both drained and rinsed)
- 3 pounds ground turkey
- 2 Vidalia onions
- 1 green pepper
- 2 red peppers
- 4 yellow peppers
- 4 cloves garlic
- 1 can crushed tomatoes
- 1 can whole tomatoes
- 2 T oil
- 1 T chili powder
- 1 T cumin
- pepper and salt to taste
Saute onions, peppers and turkey meat in the bottom of pot. Cook until veggies are translucent, add seasonings and tomatoes. Cook on medium heat for 45 minutes to an hour. I than reheated in crockpot for the competition.