SOUP SEASON: Savory Chili

SOUP SEASON. It’s snowing. It’s cold. And by the time dinner comes around, I need comfort, warmth, and something savory to eat. So here’s my favorite go- to chili recipe. You can substitute the ground beef for ground turkey, or even omit the meat entirely for a vegetarian dish. Variety. Variety is a good thing in a recipe.

Savory Chili

2 lbs. ground beef or turkey

1 small sweet onion

1 tbsp. olive oil

1 tbsp. cumin

1 tbsp. chili powder

1 tsp. ground cinnamon

1 tsp. garlic powder

1 tsp Kosher salt

1 tsp. Smoked paprika

1 tbsp. dried basil

2 tbsp. apple cider vinegar

1 can Great Northern beans

1 can black beans

1 can red kidney beans

1- 14 oz. can diced tomatoes and juices

1 28 oz. can crushed tomatoes

32 oz. beef or vegetable broth

Green onions for garnish

In a large pot or crock, heat over medium. Then add the olive oil, and ground meat. Brown, and with your spoon, make the meat smaller, and bite size. Dice and add your onion, stir to combine and cook down for 3-4 more minutes.

Then add the seasonings and spices, and stir to combine. Let the heat start to bloom the spices. Add the vinegar. Rinse and drain the beans, add them to the pot. Then add the tomatoes, crushed tomatoes and broth.

Simmer for 15-20 minutes, and serve warm. Top with fresh diced green onions.

Happy dinnertime!

XO, Wendy