A Perfect Fall Recipe

Generally Paul will be the one with the recipes around here, but every once in a while I have been known to make dinner in this family.  This chili is a fall staple in our house.  And while technically it is not yet fall here, (101 with the heat index- ugh!)once September hits, I like to pretend.

Turkey Chickpea Chili

Ingredients

2 Tbsp olive oil

1 cup chopped onions

2 medium carrots, peeled and finely diced

2 medium stalks celery, finely diced

1 lb lean ground turkey

14 oz can chickpeas, drained

14 oz can red kidney beans, rinsed and drained (I'm not a fan of these and usually make it with 2 cans of chickpeas instead)

14 oz can diced tomatoes

28 oz chicken broth

4 oz can diced green chiles

4 tsp chili powder

1 tsp minced garlic

2 Tbsp tomato paste

1 Tbsp brown sugar

1 Tbsp cumin

1 tsp onion powder

Lime wedges

Directions

Heat olive oil in a dutch oven over medium heat.  Add onions, carrots and celery.  Cook until tender, about 5 minutes.  Add turkey and cok until browned, stirring frequently to crumble. 

Add all remaining ingredients except lime wedges.  Bring to a boil.  Reduce heat, and simmer 1-2 hours.  Serve with lime wedges.

*This recipe says it makes 8 servings, but in our house its only about 5-6. 

*Oh and if you're interested, 1 serving (1/8th of the pot) has 317 calories, and 10 grams of fat

 

Charlie was a little skeptical at first (he's 2!), but then he discovered he loves chickpeas. :)  Happy Fall!