Spur of the moment turkey soup/chili

Mike and I got our tree on Sunday and as I knew we would hunker down to put it up and decorate it, I ran to the store to make sure we were set. I bought some things for the week and decided to pick up some things to make soup. I ended up with a soup chile combo that really hit the spot.

Turkey Soup/Chili

~1 pound ground turkey
2 teaspoons extra virgin olive oil
1 medium red onion, chopped
3 large garlic cloves, peeled, cored and pressed
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
2 teaspoons thyme
2 teaspoons oregano
1-2 teaspoons red chili flakes (to taste)
kosher salt and freshly ground pepper
~2 cups chicken stock
~2 cups white wine
14 ounces chopped tomatoes
1 teaspoon concentrated tomato paste
14 ounces Italian cannellini beans
1/2 can creamed corn

Heat oil over medium high heat, add onions and saute until soft and translucent. Add garlic and stir into onions and cook a couple of minutes. Add carrots and celery and cook until softened. Put in thyme, oregano and chile flakes and stir until fragrant.

Cook turkey until no longer pink. Add the rest of the ingredients. Stir and simmer for about 1 hour. Taste and season with salt, pepper and more chili flakes. This is even better made a day ahead.

We had a green leaf salad, with toasted walnuts and shaved Pecorino and freshly baked bread with a bottle of 2010 Vino Robles Viognier. This was a warm and cozy meal and perfect for a cold evening at home. Enjoy!