October = Chili (Even When Not Chilly)

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...