The first day of fall was beautiful here in Happy Valley! A beaming sun in a deep blue sky, a very chilly morning, but enough afternoon warmth to encourage me to remove my jacket. I will miss summer, but autumn here in Centre County is a delight.
I thought that the start of fall called for chili. We love soup/chili/stews as the season turns to colder weather. A chili I have had at Wegmans was something I wanted to try and today was the day! Did you know that Wegmans has a list of recipes on their website? It’s very user friendly and I found just the chili I have eaten in their cafe.
Simple and hearty, this chili was quick to make. I adapted it a bit to use ingredients in my pantry and account for the comments that said there was too much broth in the original recipe (it is usually very helpful to read the comments to recipes on the internet!).
And since I was feeling so “fall-ie” I decided to bake a loaf of wheat bread using the recipe I posted earlier this year. It’s easy—-really!
2 Tablespoons olive oil
1 lb. ground turkey
6 cloves garlic, minced
1 large red pepper, chopped
1 large onion, chopped
1 Tablespoon chili powder
1 Tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/8 teaspoon ground cloves
1 teaspoon ground cumin
20 ounces diced tomatoes with juice (you can also use crushed tomatoes)
2 cups chicken or vegetable broth
1 can cannellini beans, rinsed and drained
In a large stockpot heat the olive oil then add the turkey and cook till brown on medium heat (you need the olive oil so that the turkey does not stick—and it adds flavor!), crumbling it as it cooks. Add the onion and cook to soften about 5 minutes. Add the garlic and red pepper and let that cook 2 minutes. Add the chili powder, Worcestershire sauce, soy sauce, cloves and cumin and stir all the ingredients together. Add the tomatoes and the broth. Bring it to a simmer then add the beans. Turn the heat to low and let the chill simmer, uncovered, about 45 minutes, stirring occasionally. Makes 4 – 6 servings.