by Ashley Fagan
Once the weather turns from humid Summer days to crisp Fall nights, my mind immediately shifts to all things cozy and comforting. I’m not ashamed to admit that I love all things “basic” when it comes to the Autumn season. Cozy sweaters, warm boots, chunky scarves and of course, anything pumpkin spiced! The Fall vibes don’t stop at my attire, but they consume my cooking habits as well. You can find me whipping up all sorts of soul satisfying comfort food including soups, stews, spiced cakes and of course, CHILI! I love creating different variations of chili throughout Fall and Winter but this easy, weeknight friendly version is one I turn to repeatedly. It’s smoky, sweet, and slightly spicy flavor is, in my opinion, the perfect Chili trifecta! I use ground turkey here instead of a traditional ground beef, but you can certainly improvise by using your favorite ground meat. Ground chicken or pork would also be a welcome addition!
When shopping for your ingredients, look for fire-roasted diced tomatoes that include green chilies. They are available in most supermarkets, but if you can’t find them, you can use regular diced tomatoes and add a small can of mild green diced chilies instead, which can be found in the same aisle as the taco ingredients. I also like using a can of mixed chili beans here so that you get a nice texture and flavor balance. Chili beans typically include a mix of black beans, pinto beans and kidney beans but if you can’t find a can of the mixed variety, you can choose your favorite to add instead. Be careful not to accidentally buy canned chili! You want canned chili beans. Big difference! Canned chili beans do not include additional ingredients.
Have fun with this recipe! It’s very forgiving and incredibly versatile! You can also easily double the recipe to feed a crowd or use it to top a big plate of nachos, which is something we do often on Friday’s for our Family Movie Dinner Night! I would love to hear how this recipe turned out for you! Drop me a comment below to let me know how you adapted the recipe.
Heat a large Dutch oven over medium heat and add the olive oil. Add the diced onion and sauté for 5 minutes until they begin to appear translucent. Add the diced bell pepper and a pinch of salt and continue to sauté for another 5 minutes until they begin to brown slightly. Add the garlic and stir for another minute or until it becomes fragrant Add the ground turkey and spice blend, breaking up the turkey meat and stirring to combine. Cook for another 5 minutes until the turkey is mostly cooked through. Add the canned tomatoes, chili beans, BBQ sauce and honey, stir to combine and bring to a simmer. Once simmering, reduce the heat to low, cover with a lid and cook for 25 -30 minutes, stirring occasionally.
While the chili is cooking, prepare your toppings. After the 30 minutes, stir in the corn and let sit for another 5 minutes on the lowest heat setting.
Serve in big heaping bowls with the toppings laid out so everyone can add what they want! Don’t forget a big pile of tortilla chips or a hunk of corn bread!