Fall Chili

After posting a picture of the Fall Chili I made the other night on Instagram, I had several requests for the recipe. I know chili is one of those things that everyone is pretty particular about, me included.

This recipe has been tweaked several times over the years from my Parents original. We think it’s just right now. If you prefer White Bean Chicken Chili, check out my recipe for that here.

shown with sour cream, cheese and Fritos

Things to note:  I’ll either use ground turkey or lean ground beef. If using turkey, you may need to add extra seasonings since turkey is rather bland on it’s own. The seasonings I list are approximate measurements. I’ve made this so many times that I usually just know by site and once again, I eyeball everything. I do a taste test after simmering a few minutes to see if I need to make adjustments. 🙂

Ingredients:
1 1/4 – 1/2 pound ground turkey or lean beef
Green Pepper, diced
1/2 small onion, diced
1 Tablespoon Olive Oil
2 Tablespoon Cumin
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Garlic Powder
2 Tablespoon Chili Powder
1 15oz can Chili Beans {i use spicy} do NOT drain
1 15oz can Light Red Kidney Beans, rinsed and drained
2 15oz can diced tomatoes of your choice – {I use fire roasted} do NOT drain
1 can water {you can add more if you need it}

Directions:
Saute onion and pepper in olive oil until soft. Add ground turkey or beef and brown until done. {if using anything other than lean meat, you may have to drain}

Add seasonings, stir. I salt and pepper to taste throughout the cooking process to make sure it’s just right. Add tomatoes, beans and water. Stir and let simmer on low heat at least 30 minutes before serving.