The weather here in Arkansas finally felt like fall (for a whole two days). The weather dropped down into the 50s during the day, and the cool air felt so refreshing that I wanted every window and door open. I also really wanted chili.
I had been telling Chad I was going to make turkey chili for weeks, but it doesn’t feel right to make chili when it’s 80 degrees outside. So, the second I saw a 50 degree day in the forecast, I went to the grocery store and stocked up on all of the ingredients needed for a big ol pot of chili. You know it’s officially fall when you have a pot of chili on the stove, your pumpkin candle burning, and you’re snuggled up with a blanket on the couch.
So, if the weather where you live is finally starting to signal the changing of the seasons, throw these ingredients into a big pot, and let them simmer to perfection!
- 1 lb ground turkey
- 1 medium yellow onion
- 1 tbs olive oil
- 1 clove garlic
- 1 can kidney beans
- 1 can regular diced tomatoes
- 1 can garlic diced tomatoes
- 1 can tomato sauce
- 1 pack low sodium chili seasoning (because I ran out of chili powder)
- Heat up olive oil in large pot.
- Dice onion and garlic and add to pot. Let cook until onions are translucent.
- Add in ground beef and chop up into small pieces. Cook through until no longer pink.
- If your ground turkey is greasy, drain the grease.
- Once meat is cooked, add in kidney beans, diced tomato, tomato sauce and seasoning.
- Let simmer for 1 hour on medium heat.
- In my opinion, serve over Fritos with a little bit of queso on top for the best fall meal!
We move into our new place in a few days, and I cannot wait to make even more fall recipes in our new kitchen! Stay tuned for a new apartment update this weekend! Happy fall y’all!