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the best fall chili

This time of year I always get hungry for soups and chili. This recipe has been a staple in our household for years. It's easy to make (and freeze for later use) and is the perfect dinner on a cold evening. 

I just made a large double batch to send with my husband to a bachelor party at my aunt & uncle's cabin. My cousin is getting married in a few weeks so the guys are spending the weekend in the woods. This chili will go great with all the beer they'll be drinking. Here's the recipe in case you'd like to make your own batch:

Turkey Chili
2 lbs. ground turkey
1/2 large yellow onion (chopped)
drizzle of olive oil
palm full of chili powder
palm full of cumin powder
1/2 palm full of salt
1/2 palm full of pepper
1 can tomato sauce
1 can tomato paste
2 cans of crushed or diced tomatoes
3 cans of kidney beans (drained - I use dark, light & white northern)
1 can black beans (drained)
1 can whole kernel corn
1. Drizzle a small amount of olive oil in the bottom of a soup pot. Add the chopped onion and ground turkey. Cook until meat is crumbled and cooked. Drain some (but not all) of the grease.

2. Add in your spices: palm full of chili powder, palm full of cumin powder, 1/2 palm full of salt & 1/2 palm full of black pepper.

3. Stir in tomato sauce, tomato paste & crushed tomatoes.

4. Add in your kidney beans, black beans & corn.

Cook on low for a few hours (stirring occasionally). Taste and add more spices if needed. Serve with a sprinkle of shredded cheese and some corn bread. Yum... happy Fall!

[p.s. this post may be linked to any number of these blogs]

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