Fall has officially arrived. For Texas this means that temperatures are resting in the 80's and the mornings have a bit of a nip to them. It also means that harvest veggies, rich spices, and hearty dishes are making their way to the tables. Fall Food just feeds the soul; it's my favorite. In fact I let out a small scream the first time I saw pumpkins at the grocery store. Yes, I'm know I'm that girl, but I don't care.
I loved the Summer Vittles posts, so I've decided to carry the series through the Fall and test out the list of recipes I've been collecting over the last year. Chili is the perfect dish to kick it off. My family has this every year to welcome the first cool front, and I love finding new twists on this classic dish. Turkey is a staple in our house right now and I never say no to corn, so I had to try this...Enjoy.
- 3 Tbl. EVOO
- 1 1/2 Cups Diced Sweet Onion
- 2 Garlic Cloves, Minced
- 4 Cups Diced Cooked White Turkey Meat
- 1 Tbl. Ground Cumin
- 1 1/2 Tsp. Chili Powder
- 2 Tbl. Green Enchilada Sauce
- 1/2 Tsp. Salt
- 2 1/2 Cups Low Sodium Chicken Broth
- 1 Bag Frozen Corn
- 1 15.5oz Can White Beans, Drained & Rinsed
- 2 1/2 Tbls. Diced Green Chilies
- 1/2 Cup Greek Yogurt or Sour Cream
- 1/4 Cup Fresh Chopped Cilantro
How To Make It:
1. Add 2 Tbls. of EVOO to a large skillet over medium heat. Add diced turkey and cooked until done; this took me about 15 minutes. I also seasoned my meat a bit here; garlic salt, pepper, and a little cumin and chili powder.
4. Stir in corn, beans, and chilies and cook for another 25 minutes. Remove from heat, and top with yogurt or sour cream and fresh chopped cilantro.
I also made some Mexican corn bread with this, and it was the perfect pair to this hearty chili.
What do you think? What are your other favorite takes on the classic fall chili?