caryn hewlett

Happy September!

The weather is starting to change here – the skies are grey, the wind is chilly, and late Summer/ early Autumn always calls for a good chili recipe. I tried a few last year but I recently found one that I modified just a tad and it really takes the cake (err, chili). It was sooooo good! Mister went back for seconds and I made these little honey corn bread muffins to go with it and they were delicious!

Ingredients:

2 teaspoons olive oil

1/2 to 1 yellow onion, chopped (we’re not big onion fans so we only used 1/2)

2 sweet bell peppers (orange or yellow!)

1 pound lean ground turkey

2 (15 oz.) cans tomato sauce

2 (15 oz.) cans diced tomatoes

1 (15 0z.) can chili beans

1 (15 oz.) can black beans

1 (15 0z.) can dark red kidney beans

1 (15 0z.) can sweet corn

1 tbsp. cumin

1 tbsp. chili powder

Optional Toppings: shredded cheese, sour cream, sliced olives or jalapenos

Directions:

First, you want to finely dice the onions and bell peppers. Once that is finished, put 1-2 teaspoons of olive oil into a pan, and add the onions, peppers, and turkey meat. Next, brown them and drain the juices if you wish (we thought it would add more flavor to the chili so we left it in).

Dump the mixture into the bottom of a crockpot, adding the chili, black, and kidney beans, tomato sauce and diced tomatoes, corn, cumin, and chili powder. Stir well.

Stir occasionally, cooking on low for 6 hours or on high for 4 hours.

Serve with your choice of toppings (sour cream, cheese, jalapenos, olives, etc.).

Enjoy! I found this recipe on Freebiefindingmom and adapted it just a little. It’s the best! Let me know if you try it out and how you like it in a comment below!

Happy Autumn and happy chili-making, folks!

xoxo