October is finally here and that means that glorious, crisp fall weather we all love can catch up with the calendar…any minute now…still waiting.
We did have a few teaser days where it was cold – hovering right around 70 degrees – rainy and cloudy and I loved it! I was ready too! I had all the fixings for one of my all-time favorite cold-weather dinners just ready for such a day as this.
Now, every year I tweak my chili recipe a little bit depending on what my family and I are in the mood for and I believe that’s what chili is all about. It’s not a fancy dish, there isn’t a scientific way to go about it, you really just put all your favorites together in a rustic way and give and take until it is just the way you like it.
I used to make it with three bell peppers and two jalapenos – seeds included because I like my food so spicy I have tears in my eyes and a ringing in my ears – but Layla hates bell peppers and Lilly can’t handle spicy yet, so nix that.
I also used to use a store-bought chili seasoning mix but a few years ago I tried my own and haven’t gone back since. Plus, there’s one secret ingredient in my seasoning blend that I don’t think any store-bought blend uses, that makes a huge difference in my opinion.
For the seasoning:
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tsp onion powder
- 1/4 tsp each salt & pepper
- 1/4 tsp smoked paprika*
For the chili:
- 1 can pinto beans, drain and rinse
- 1 can red kidney beans, drain and rinse
- 1 can black beans, drain and rinse
- 1 lb 99% lean ground turkey
- 1 medium sized yellow onion, chopped
- 1 large green bell pepper, chopped into half inch pieces
- 1 celery stalk, diced
- 1 heaping tbsp minced garlic
- 2 (15 oz) cans tomato sauce
- 1 can petite diced tomatoes, do not drain!
- 2 tbsp olive oil
Place a large dutch oven or soup pot on the stove over medium heat. Blend seasoning ingredients in a small bowl and set aside.
Add 1 tbsp of olive oil to heated pot then add chopped onion. Simmer for about 5 minutes or until onion starts to look translucent.
Add in minced garlic and stir, cooking for another minute or two just until the garlic begins to get a golden color to it.
Add the other 1 tbsp of olive oil then add ground turkey and sprinkle just less than half of your seasoning mix over the turkey, onion, garlic mixture in dutch oven. Break up the turkey into small pieces with a spatula while it cooks. Cook turkey through, look for a slight browning all over, about 15 mins (for small pieces of turkey) or more depending on how big your pieces are.
Once turkey is completely cooked through, add in the rest of the ingredients; the diced celery and green bell pepper, beans, tomatoes, tomato sauce, stir to combine.
Sprinkle remaining seasoning over everything and stir to combine thoroughly.
Simmer chili on low-med heat, partially covered for at least an hour, until bell peppers and beans are soft.
Top with whatever you like, then enjoy!
We like –
Plain greek yogurt (healthier than sour cream but tastes the same!), shredded cheese, fritos original, saltine crackers, scallions, sliced jalapenos.
I want to hear what you think of Mia’s Three-Bean Chili! Leave a comment below!