Some evenings are on the busy, chaotic side and others, like yesterday, are perfectly relaxing family evenings. There was homemade chili on the stove, cornbread in the oven, and an orange candle flickering on the table while my daughter made sketches of pumpkins (to be painted orange later) and my son played in his cornmeal sandbox. And yes, I made the cornbread out of a (new and unopened) box of leftover cornmeal from the indoor cornmeal sandbox for quiet play.
I’ve said it before and I’ll say it again – Beware: there’s not measures in my recipes. Why? Oh, just because 1) my measuring cups/spoons are usually in the bathtub/sandbox/toy box/anywhere but the kitchen. 2) when I do measure I often lose count (hey between my hangry brain and two little humans running around, it’s not easy to count) and 3) I don’t like math and measuring sometimes leads to math. I’d rather add stuff, taste, and adjust as I go.
Easy Peasy Homemade Chili
- Ground turkey (or beef or chicken)
- Chopped onion
- Chopped bell pepper
- Black beans
- Canned, diced tomatoes
- Chili powder
- Italian seasoning
Optional: corn, chopped carrots, more beans (kidney, etc), crushed red pepper flakes, cheese topping, cornbread to serve on the side. Everything but the kitchen sink.
- Sauté turkey, onion, and bell peppers.
- Meanwhile, dump all other ingredients in crock pot or a pot on the stove (add some water too), and heat to a simmer.
- When meat is fully cooked, add meat mixture to soup.
- Simmer while cornbread is cooking, or let it cook in crockpot all day.
- Enjoy with the family.
Bonus tip: I like to cook double the meat needed, then use the extra batch of pre-cooked meat for dinner tomorrow. Tonight I’ll be making easy enchiladas with the extra cooked meat from last night.
“Nothin’ says lovin’ like something from the oven.”
What’s your favorite family dinner or favorite fall soup?