When the temps dropped under 90 last week, the first thing on my mind was chili. There is nothing that gets me more excited about Fall than cooking. I definitely go through stages in the kitchen. Some months I spend all my time searching for new recipes and meal prepping and other months you can find us eating takeout 4 times a week (I am definitely no Martha Stewart).

This past weekend, I flipped my switch and I am ready to get back into the kitchen. To ease myself into my new routine, I decided to go with a tried and true recipe: turkey chili. I have been making this meal for the last few years and it is a household favorite, especially on football Sundays.

TURKEY CHILI RECIPE

1 1/2 lb Ground Turkey Breast

Bag of Frozen Corn

1 large red pepper

1 large yellow onion

2 cloves of fresh garlic

1 can organic chili beans

1 can black beans

a whole jalapeño (finely chopped)

1 can (14.5 oz) diced tomatoes

1 can (15 oz) crushed tomatoes

1 can tomato paste

2 tablespoons chili powder

1 teaspoon ground cumin

BROWN the ground turkey for about 5 minutes in a skillet and remove from heat.

COOK onions and garlic in a large skillet on medium-high for 2 minutes. Stir in browned meat and heat for another 2-3 minutes.

POUR mixture into crock pot or dutch oven with the remaining ingredients.

COOK on low for 4 hours or simmer for 30 minutes (stirring occasionally).

Add toppings of your choice. I personally love green onion, a little extra jalapeño, and avocado since I am dairy free. My husband love to also add shredded cheese and sour cream. :)

The prep is super easy and it is a great meal for a large group. It is the perfect meal to invite your friends or family over for Sunday night football.

xox- a dash of details

recipe adapted from dearchrissy.com