The air is brisk when I wake up and the nights are chilly when the sun goes in.
This summer has been full and much has transpired. And I'm ready for jeans. I'm ready for sweatshirts.
Football brings a distinct warmth to my heart. It brings my familiy together. And where there is football and family there is tacos.
All this fall air I've been smelling made me hungry for chili.
Naturally I made some. I shared a container with my dad and I have leftovers for the week.
I'm totally stoked.
makes approximately 8 cups
1 lb ground turkey, cooked
2 38oz cans stewed tomatoes (I used Del Monte Stewed Original Recipe)
1 medium onion, chopped
1/8 cup olive oil
1 tablespoon red pepper flakes2 tablespoons garlic
2 tablespoons chili powder (more if you like brow sweat)
1 tablespoon cumin
2 tablespoons tomato paste
1 cup chicken stock
Optional: 2 cans (15oz) kidney bean, 1 cup chopped green pepper
With spoon remove stewed tomatoes from cans. Finely chop/crush. Set aside and save juice from cans to add to chili.
Brown turkey meat over medium heat. While browning, cook chopped onion and oil over medium high heat in heavy saucepan until golden (about 5 minutes).
Add garlic, chili powder, cumin and red pepper flakes. Stir and cook 1-2 minutes.
Add tomato paste, chicken stock, and stewed tomatoes and juice from stewed tomato cans. Add kidney beans (optional).
Add salt and pepper to taste.
Simmer over low heat 1 hour. Add 2-3 teaspoons sugar if needed to cut acidity of tomatoes.
I serve mine with a 1/4 cup shredded cheese to add some excitement and cut the nutritional value. In my world chili is better with cheese.
That's how I roll.
Mommyhood Footnote: I'm adding in the nutritional information for your viewing pleasure.
serving size: 1 cup
fat: 7.5 grams
protein: 13 grams