So. Despite the fact that it was a summer-like 72 degrees today, I decided that a lazy Sunday in October called for making chili. A nice, big batch that would allow leftovers for the next couple of days. I like that it can be made in one pot, with little clean-up. (Dirty dishes and I are long-time foes.) Here is the recipe I followed. For vegetarians or those feeling the urge to go meatless, you can use a variety of beans and it would be just as tasty. I recommend using as many organic ingredients as you can. To be enjoyed with or without your woolens. :)Ingredients:
Olive oil
1 lb. ground turkey (for this type of dish, I like to use the darker thigh meat as it has deeper flavor than breast)
28 oz. can diced tomatoes
15 oz. can black beans
15. oz. can pinto beans
1 medium yellow onion, cut into 1/4" dice
4 cloves minced garlic (use more if you are crazy for garlic)
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano
Salt & pepper (to taste)
Grated cheddar cheese
Sour cream (optional)
1 lime
Serve with corn bread
Heat oil in a large pot over medium heat. Add onions and let cook for 3 minutes. Add garlic and let cook for 1 minute - until onions and garlic are soft but not brown. Add the ground turkey, breaking up the meat as you go.
Increase heat to medium-high and add cumin, chili powder and oregano. Cook for 6-7 minutes, stirring occassionally. Add all beans and tomatoes with their juices and bring to a boil. Then reduce heat and let simmer for 30-45 minutes. Add salt to taste and serve.
I like topping mine with some grated cheddar cheese, sour cream, and a squeeze of lime juice. A slice of corn bread on the side and, voila!
Happy fall...
