45 Minute Start To Finish AUTUMN 'Chili' Recipe

Autumn is officially here! Finally! The weather is cooler, the leaves are falling (and acorns too!) and it's almost time to head to Schartner Farms...our annual Ragosta tradition.  My husband and I have been eating hot dogs, fries and pies there as well as picking out our pumpkin for as long as I can remember.  Traveling there now is even more fun as we get to take our 3 year old, 2 year old and 3 month old!

Fall is my favorite season for many reasons (I was born to thrive in cool climates)...but my favorite reason is the FOOD I get to cook!  There is something so special about Fall's bounty...pumpkins, squashes, and apples...YUM! Soups and stews are a weekly dinner in our house during the months October-February.  My brother in law's girlfriend makes a scrumptious chili that I'd love to share with you.  Not only is it super simple and quick to cook, but it totally hits the spot on a cool Fall or Winter evening.  She always cooks it for us when we head up north to ski. Plus it looks pretty in the dish as well with the red and yellow veggies.

This meal is perfect for a busy family...start to finish time is about 45 minutes.  It is now essential that I make quick and delicious dinners as I have little time to cook anymore since I am staying at home with my three children three and under! 

This meal is GLUTEN AND DAIRY FREE!

But if you'd like you can serve it with all the fixings....SOUR CREAM, SHREDDED CHEESE and TORTILLA CHIPS.

Check out my blogs from last AUTUMN for last year's crock pot chili and other delicious Fall recipes!

Up North Chili

(makes 5-7 servings/cook in large pot)

Ingredients

2 LARGE cans of diced tomatoes (I believe they are 28-32 oz cans)

olive oil

1.5lbs ground turkey or beef

2 small to medium red onions, diced...make sure you use red onion...gives the chili a sweet flavor...to me these red onions make the dish

2 red peppers, chopped

4 cloves of garlic, minced

1 bag of frozen corn

1 can black beans, rinsed and drained

Here you have 2 options:

Spicy version: 2TBS smoked paprika, 2 TBS cumin, 1.5 TBS chili powder, 1 tsp onion powder, pinch of crushed red pepper flakes, black pepper and salt to taste

OR

Non spicy version (i use this one...especially so the kids will eat it): 1 tsp garlic powder, 1 tsp onion powder and salt and pepper to taste

Directions

1. Saute the onions and garlic in a little olive oil until soft (cook the onions first and when they are almost done add the garlic so you don't burn the garlic).

2. Add the turkey or beef to the onions and garlic.  Break apart with a wooden spoon and cook until brown.  Add the spices for the spicy or non spicy version here.

3. Add the canned tomatoes, peppers, corn and beans. Stir to combine.

4. Let simmer for 30 minutes on medium-low.  Be sure to stir often. Salt and pepper to taste.