Fall tomato time in the garden; terrific to see things growing again in our garden spot after the late-summer drought and dearth of veggies.
Fall also warrants a steaming, flavorful bowl of chili. A tucked-away recipe on a Sam's Club flyer prompted me on both accounts--to scratch my "itch" for a chili fix and to use up some of the incoming tomatoes from the vines.
This Turkey Chili recipe is a jewel because its cooking time is only 20 minutes, compared to some that cook all day. Frankly I couldn't tell one bit of difference between this speedy one and the kind that calls for such longsuffering in the kitchen. We topped our quick-to-fix Turkey Chili with a tablespoonful of nonfat sour cream and 2-percent milk, cheddar cheese, and chives.
After a dinnertime bowl of this bubbling perfection, I stepped out on the deck and breathed in the fall evening air that had a slight nip to it. Had I been transported to heaven? Surely so.
2 pounds ground turkey, browned with 1 large onion, chopped
2 1/2 to 3 cups fresh tomatoes, diced (or 2 14-ounce cans no-salt-added diced tomatoes, undrained)
2 cans light red kidney beans, drained and rinsed
2 tablespoons chili powder
2 tablespoons cumin
Place a large pot over medium-high heat. Brown turkey meat and chopped onion and drain. Return turkey to pot and stir in all other ingredients. Simmer on medium-low heat for about 20 minutes. Stir often. Makes 4 servings.