Mushroom and chicken chili

Preparation time: 5 minutes

Cooking time: 18 minutes

2 tbsp oil

1 lb ground chicken or turkey

1 medium onion, chopped

2 cloves garlic, chopped

1 lb sliced fresh mushrooms

1 can (19 oz/540 ml) white kidney beans, drained and rinsed

1 can (28 oz/796 ml) diced tomatoes

2 tbsp chili powder

1/2 tsp ground cumin

1/4 tsp hot red pepper flakes (optional)

Light sour cream or yogurt (optional)

Grated cheddar cheese (optional)

chopped cilantro (optional)

Heat oil in large saucepan; add chicken, cook and stir frequently for about three minutes. Add onion, garlic and mushrooms; cook five minutes or until softened. Stir in beans, tomatoes, chili powder, cumin and red pepper flakes if using; lower heat and cover. Simmer 10 minutes or longer. Garnish with sour cream, grated cheddar cheese and cilantro if desired.

Variation: Substitute diced jalapeno pepper for chili flakes, adjusting the amount to taste.

~ Recipe courtesy of www.mushrooms.ca and News Canada

Cabbage and apple borscht

Here's a hearty winter soup brimming with winter vegetables and fruit. It is great as an accompaniment to pork and poultry or served from a vacuum bottle at lunchtime.

Preparation time: 20 minutes

Cooking time: 15 minutes

Serves: six

2 tbsp butter

8 cups cabbage, finely shredded

1 onion, chopped

1 celery stalk, sliced

1 apple, peeled, cored and sliced

1 cup apple cider

2 cans (each 10 oz/284 ml) consomme

4 cups water

1 bay leaf

1 tsp dried leaf thyme

Garnish:

Sour cream

Chopped fresh parsley.

In Dutch oven or large saucepan, melt butter over medium-high heat. Add cabbage, onion, celery and apple; cook for about 10 minutes, covered, or until vegetables are softened. Stir in apple cider, consomme, water, bay leaf and thyme. Cover and bring to boil; reduce heat and simmer for about 15 minutes.

Discard bay leaf.

Serve immediately with dollop of sour cream and sprinkle of parsley. (May be covered and refrigerated for up to two days.)

~ Recipe courtesy of Foodland Ontario