ingredients

• 2 tablespoons olive oil
• 1 cup carrots, 1/4-inch dice
• 1 cup red bell pepper, 1/2-inch dice
• 1 cup green bell pepper, 1/2-inch dice
• 1 cup onion, 1/2-inch dice
• 1 small zucchini, 1/2-inch dice
• 1 small summer squash, 1/2-inch dice
• 2 teaspoons garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon oregano
• 28-ounces Italian style tomatoes, chopped
• 15 ounce can red kidney beans, drained and rinsed
• 15 ounce can cannellini beans, drained and rinsed
• 15 ounce can black beans, drained and rinsed
• 1-2 tablespoons chipotle chile in adobo sauce, chopped
• 1-2 cups Stonewall Kitchen Spicy Corn Relish
• Salt and pepper to taste
• Tomato sauce, if needed
• Sour cream
• Chopped cilantro
• Shredded cheddar cheese

1. Heat olive oil over medium-high heat in a large stockpot. Add carrots, red and green bell pepper, and onion. Cook 5 minutes. Add zucchini and summer squash and cook another 5 minutes, or until the vegetables are tender. Add garlic, chili powder, cumin, and oregano. Sauté 2 minutes. Add tomatoes, beans, chipotle chile and Stonewall Kitchen Spicy Corn Relish, season with salt and pepper.
2. Simmer 30-60 minutes adding water or tomato sauce if needed. Serve hot with sour cream, chopped cilantro and cheddar cheese.

Add a kick to an old family classic. Perfect for a cool evening supper.

ingredients

• 4 pounds Yukon Gold potatoes
• 1 1/2 cups light cream
• 1/2 stick butter
• 1 jar Stonewall Kitchen Spicy Corn Relish
• 1 Tablespoon Olive Oil
• 1 medium onion, chopped
• 1 Tbsp. whole cumin seed
• 1/2 cup fresh cilantro, chopped finely (1 tablespoon reserved)
• 3 pounds ground turkey
• 2 Tablespoons flour
• 1 – 1 ½ cups chicken or vegetable stock
• salt and pepper to taste.

directions

1. Preheat oven to 350 F.
2. Cut potatoes into 1 inch chunks. Place in a large pot filled with salted water and boil until tender, (approximately 15 minutes). Turn heat to low.
3. Drain off water and add 1/2 stick of butter and 1 1/2 cups of light cream.
4. Let simmer for about 10-15 minutes. Mash with a potato masher until thick and smooth. Set aside.
5. In a large frying pan, heat 1 tablespoon olive oil.
6. Saute chopped onion, whole cumin seed and all but 1 tablespoon of the chopped cilantro for about 2-3 minutes until onion starts to turn translucent.
7. Add ground turkey and continue to cook until turkey has browned. Drain off liquid. Add flour and sauté 2-3 min. Add 1 cup chicken or vegetable stock and simmer until sauce thickens. (Add more stock if needed) Add salt and pepper to taste.
8. Start to layer ingredients in a large rectangle glass or ceramic ovenproof casserole dish.
9. Add the ground turkey, spreading evenly to cover bottom of pan. Add the Stonewall Kitchen Spicy Corn Relish and cover the ground turkey with an even layer. Press down to pack tightly.
10. Finally top it off with the mashed potatoes.
11. Sprinkle the top with salt, pepper and the reserved 1 tablespoon chopped fresh cilantro.
12. Bake in a preheated 350 F oven for 35-40 minutes.