Temps dropped like the leaves this weekend in my New England town. It makes me shudder a little because it can only mean that winter is coming again soon. But, I still love the fall. There’s football, apple picking, pumpkins, and Halloween. Plus, New England’s autumn leaves are famous, and we luck out to be in the midst of it all.
One of the
only good best things about temps starting to drop is that it signifies the start of Chili Season in my house. I have a bunch of chili recipes I make during fall and winter to keep away the cold, but these two are my favorites. One vegetarian recipe for me that I’ve been making since my college days, and one for my favorite carnivore that I just discovered last year. I hear both are good, but I can only speak for the vegetarian one myself.
I will say they are easy to make, easy to share (we had friends over for chili last night!), and very healthy. It’s not kid food in my house, but I know two other moms whose children eat chili, so give it a go 🙂
- olive oil (for pan)
- 2 bell peppers (I use red, use whatever you like), diced
- 1 jalapeño pepper (seeds and ribs removed), diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup beer or veggie stock
- 1 28 ounce can crushed tomatoes
- 1 14 ounce can black beans
- 1 14 ounce can "other beans" (she uses kidney beans, I use small white beans)
- 1 14 ounce can vegetarian refried beans (she uses a cup, I use the whole can)
- 1 tbsp cumin
- 2 tbsp chili powder
- ¼ tsp cayenne pepper (more or less based on how spicy you like it!)
- salt & pepper to taste
- Heat olive oil in dutch oven on medium high heat.
- Add onion, garlic and peppers. cook until soft.
- Add 1 cup of beer or stock to deglaze the pan.
- Stir in crushed tomatoes, black beans, and white or kidney beans.
- Simmer and add spices, and thicken by adding refried beans.
- Cook 5-10 minutes more (longer is makes it taste better).
Turkey Sweet Potato Chili
1lb 99% fat freeTurkey Breast
1 medium onion, diced
2 cloves garlic, minced
1 red pepper, diced
1 sweet potato peeled and chopped
1 28 ounce can crushed tomatoes
1 cup veggie stock (it’s what I have on hand, you can use chicken stock, too)
2 tbsp chili powder
1 tbsp ground cumin
1/2 tsp cayenne pepper (less if you can’t stand the heat)
Salt and pepper to taste
Directions: Heat olive oil in dutch oven over medium heat. Add onions, garlic, turkey. Cook until turkey is no longer pink. Add peppers and sweet potatoes. Cook until peppers begin to soften. (You could go the crock pot route starting here). Add stock to deglaze the pan. Add crushed tomatoes and spices. Simmer 10 minutes or until sweet potatoes soften. Serve with avocado, and more hot sauce if you are like my husband and father!