I can’t believe we only have one week left in August. Where the heck did the summer go? I feel like I keep repeating myself but seriously it flew by. The last week has felt a lot like fall too! The weather has been solidly in the 70s and the nights are in the 50s. The chilly nights have made me start to crave fall even more than what I already am. The jeans, boots, and scarves. The plaid table runners, pumpkins, rich colors. The apple orchards, the pumpkin patches, hayrides, and cornfields. These are part of what make autumn so wonderful. Fall is also a time everyone starts to reconnect after their summer travels. It is a time when I turn from mojitos to martinis and from berries to apples and pumpkins. Oftentimes, we gather together with our friends and family over food, nice hearty food.
While I’m starting to gravitate toward fall, including today’s EZ Black Bean Turkey Chili, I still have plenty of summer recipes coming! Its going to be 90 degrees next week so I guess my cooking and baking will fluctuate with the temperatures. Ahh, the Midwest at it’s best!
EZ Black Bean Turkey Chili
1lb Ground Turkey
40 oz Tomato Sauce
14-15 oz Can Diced Tomatoes
15 oz Can Red Kidney Beans, drained and rinsed
15 oz Can Black Beans, drained and rinsed
1 Medium Onion, chopped
1 Green or Red Bell Pepper, chopped
2 tsp Chopped Garlic
1 1/2 tsp Chili Powder
1 tsp Ground Cumin
Salt and Pepper
In a medium sized pan on medium heat, brown the ground turkey. While the ground turkey is cooking, chop and dice the vegetables. Drain and rinse the beans. In a large pan (or crockpot), add all of the ingredients and the cooked ground turkey. Salt and pepper to taste and let it cook on the stovetop for one to two hours, depending on how high the heat is on.