Although the weekend did end up being quite sunny, hot and lovely the evenings lately have been reminding us that Autumn is definitely on it’s way. It’s darker earlier, it’s cooler earlier, and more than once I’ve pulled out my fleecy blanket for curling up on the sofa in the evening.
I’m not very interested in letting go of Summer just yet, but the thought of a few Autumn eats is quite appealing. With that first evening chill came the realization that it’s pretty much chili season.
As always, I dug through my recipe box to find my Mom’s Basic Chili recipe. Also as always, I gave it my own twist. Typical. Can’t possibly just make something according to plan!
It became Turkey and Black Bean Chili…
- 1 pound extra lean ground turkey
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can black beans, drained and rinsed
- 1 can Campbell’s tomato soup (plus 1/2 can water)
- 1 cup canned diced tomatoes, drained
- 1 cup corn niblets, drained
- 3-4 tsp chili powder (could also use Mexican seasoning)
- 1 tsp cayenne or red pepper flakes
- 2 tbsp vinegar
- 1 tsp sugar
- salt & pepper to taste
- optional: 1 tsp cumin
- Sautee onion and garlic in a non-stick skillet (use a smidge of oil to get them going). When about half cooked, add turkey and continue to cook until meat is no longer pink. Break up larger pieces with wooden spoon or spatula so you have nice turkey crumbles.
- Add soup, water, beans, vinegar and spices. Stir well, and simmer over low-medium heat for about 4 minutes. Stir occasionally.
- Add tomatoes and corn. Stir and simmer 2 more minutes.
- Serve it up!
Makes about 6-8 servings, depending on serving size.
Day 1: dollop of sour cream, avocado wedges, and side of tortilla chips.
Day 2: shredded cheddar and avocado scoop.
Day 3: over a salad of spinach, carrots, yellow peppers, and cherry tomatoes…topped with finely shredded cheddar.
Stash the rest of the leftovers in airtight zipper bags in the freezer. You never know when another craving for homemade comfort food may strike. Summer can’t last forever.