The first day of Fall only reached the low 60s, and it was cloudy. Perfect for a beer, a bowl of chili, and a piece of cornbread.
Adapted from an old recipe I clipped from a Self magazine many years ago, this is the easiest chili recipe ever! Fast, simple, and I love that it leaves no leftovers (I hate recipes where you end up with a half-can of whatever).
1 green pepper, chopped
1 small onion, chopped
1 medium tomato, chopped (optional...if you have one that needs to be used up)
2 tsp canola oil
1 lb ground turkey
1 can (15 oz) tomato sauce
1 can (15 oz) kidney beans, undrained
1/2 tsp chili powder
1/4-1/2 tsp salt (*Adjust to taste)
1/8-1/4 tsp crushed red pepper (*I usually just give it a few shakes. Adjust to taste.)
shredded cheddar cheese
In a large saucepan, saute pepper and onion in oil over medium heat for 5 minutes. Add turkey, and cook, stirring, about 5 minutes. Add tomato sauce, beans, seasonings. Stir well. Increase heat, stirring, until mixture comes to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Ladle into bowls; top with cheese. *Serve with cornbread.