Fall is here my friends and there is a sudden chill in the air.  This is the time of year when I start to crave hot food again. In the summer I crave mostly raw, uncooked food – a simple time when I get creative with every possible type of salad imaginable. As soon as I start to long for warm food and a glass of rouge (yes that’s right, I enjoy an occasional glass of vino as much as the next girl) I know Fall is officially here.

So a few nights ago I gave into my urge, rolled up my sleeves, turned on the stove and made a big heart-warming bowl of chili. I love chili because it is so versatile and you can prepare it any which way you please by adding your choice of protein, vegetables, and spices. On this particular night I decided to go with my tried and true “Turkey Chili” recipe. 

Recipe – Turkey Chili  (makes 4-5 servings)

Ingredients:

450 g of fresh ground turkey

2-3 cloves of garlic

1 small purple onion

2 stalks of celery

1 jalapeno pepper

1 green bell pepper

2 fresh field tomatoes

1 can of unsalted diced tomatoes

1 can of red kidney beans (rinsed) – or approx 3/4  cup of dried kidney beans cooked on stove ahead of time

1/4-1/2 tsp of cayenne pepper (depending on how spicy you like it. I like it hot!)

1-2 tbsp of chili powder (again I usually put more b/c I like heat)

1 heaping tbsp of unrefined coconut butter or 2 tbsp of coconut oil

*Sea Salt to taste

Instructions:

Heat coconut butter over medium heat and add garlic and onion and saute until onion becomes kind of soft

Add turkey and brown (3 – 5 minutes)

Add celery, bell pepper, jalapeno pepper, field tomatoes and spices and cook for an additional 2 minutes 

Add diced tomatoes and bring to a boil

Reduce heat and add kidney beans

Simmer for an additional 20 – 30 minutes (If you have the time it tastes better to simmer a little longer)

I find this chili always taste the best when you reheat it the next day (preferably on the stove and not the microwave)

I paired my lovely creation with a side avocado and tomato garden salad