teaspoons cumin, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon oregano, 1 teaspoon paprika

I know it’s still over 100 degrees in most places but I am so ready for fall and my recipes are reflecting that

Ingredients:

– 1 red bell pepper

– 1 carrot

1 yellow onion

– 3 garlic cloves

1 pound turkey

4 tablessooms chili powder, 2

teaspoons cumin, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon oregano, 1 teaspoon paprika

2 cups chicken broth

– 1 can crushed
– 1 can crushed tomatoes

– 1 can fire roasted tomatoes

– 1 can of black and pinto beans drained and rinsed

1 bay leaf

dice all the veggies

brown turkey in pot then halfway through add all the veggies, cook for 5 minutes
add spices and mix

add 2 cups of chicken broth, both tomato cans, beans and bay leaf

– let boil then bring to a simmer and cover for 45 minutes

– I put mine in a bread bowl and topped with lime, cheese and sour

Do you know that if you dice one red bell pepper, one large carrot, one yellow onion, three cloves of garlic, add oil in a hot pot, brown, a pound of turkey, halfway through, add a bit more oil, then add your onion, bell pepper, carrots, and garlic. Mix it and let it cook for 5 minutes. Add a blend of spices. Recipe is in the caption. Mix that up. Then add two cups of chicken broth, a can of crushed tomato, a can of fire roasted tomato, can of drain and rinsed black and kidney beans, a final mix. Optionally, add a bay leaf and simmer for 45 minutes. After the time is up, immersion blend half of it for a more chiliike consistency. Cut a bread loaf into a bowl shape. Scoop out the inside, fill it with chili. Add toppings of your choice. I’m doing sour cream, lime, and cheese.