However, chili is a great meal for those cool nights in the fall and the even colder nights in winter, when you want something rich and hearty to "stick to your ribs" and warm you up. Vince really likes chili, and all types of stew for that matter, and started begging me to make it for him. My quest for a simple yet tasty chili recipe began.
Right around that time I was discovering new food blogs. I was still pretty new to the whole blogosphere so I was very excited to find cooking related blogs. I stumbled upon one of my now favorites, PreventionRD. She was holding a chili contest on her blog. I scrolled through and waited patiently for the "right" one to appear.
Just by chance, she posted the perfect recipe on October 11, 2010. Our second anniversary. It was fate. I made it with a batch of corn bread and Vince devoured it. He was elated that I made him chili and I was happy that it not only tasted awesome but only took about an hour to make. I have been making this same recipe ever since.
So, once the temperatures dropped below 60* I decided it was time to make a batch of chili in our new house. It would be Max's first time having it. I wasn't too worried because the kid loves spicy food. I sometimes have to put hot sauce on his food to get him to eat it. Weirdo. Anyway, it was a huge success! This is the most I have seen him eat of any one food at a time. I think it knocked Chicken Tikka Masala out of first place for being his favorite food. He had three helpings at dinner, then he had it for lunch the next day and wanted it again for dinner! Seriously he could not get enough. He cried when we ran out. So I'll be making a double batch next time to freeze some. I might throw in a few more veggies too, just to get him to eat more of them.
Turkey Black Bean ChiliAdapted from PreventionRD
1 Tablespoon Olive Oil
1 Large Onion, chopped
1 Green Bell Pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
2 Tablespoons Minced Garlic
1 Pound Ground Turkey
2 15oz Cans Black Beans, drained and rinsed
14oz Diced Tomatoes (I use fresh but canned work too)
15oz Tomato Sauce (I use homemade but canned or jarred work too)
3 Tablespoons Chili Powder
1 1/2 Tablespoons Ground Cumin
1 teaspoon Dried Oregano
- Heat the oil in the bottom of a large stock or soup pot.
- Add the onion, garlic, and bell peppers.
- Cook, stirring occasionally, until softened.
- Add the turkey and cook through.
- Stir in the remaining ingredients and bring to a boil.
- Reduce the heat and cover.
- Simmer for 45 minutes, stirring occasionally.
- Turn off the heat and adjust the seasoning, if necessary.
- Serve topped with diced tomatoes, shredded cheese, sour cream, green onions, or anything else you feel like putting on it!
Yields 8 (1/2 cup) servings