Everything but the Kitchen Sink Chili

Fall weather is upon us in Virginia. Well I should say fall temperatures are here, because we have experienced rain more than anything else. Seeing the sun for more than a few hours is rare around here. No one has a desire to go pumpkin shopping or apple picking in torrential downpours. And rain jackets can only be styled so many ways!

This weekend was no different with rain and dipping temperatures, so I decided to get out my larger sauce pot and cook up some chili. I love how versatile chili can be flavor wise and ingredient wise. I usually rely on a 5 spice combo to tie everything together, but from there, its usually whatever I have lying around. I will open up the fridge and the pantry and just start pulling things out(especially veggies about to go bad). My only downfall is that I need my husband home for my chili making endeavors because I am a failure at opening cans. I personally blame our can opener, because I did not have this challenge until I reached adulthood, but who knows. I also like to make a big batch of chili and eat the leftovers through out the week. Hello easy meal prep.

This weekend I went with sauteed onion, garlic, zucchini for a base. Kidney, Black, and White (Cannellini) Beans and leftover ground turkey were used for protein. I added quinoa towards the end which also has protein, but I added that to avoid having to make a grain on the side with the leftovers for my husband (carb-lover). For sauce/liquid, we used a can of diced tomatoes with the juice, pureed whole tomatoes, and some enchilada sauce. My spice combo is Cayenne, Chili Pepper, Cumin, Garlic Powder, and Paprika. And of course salt and pepper.

Every one is unique with their spice preferences, so I suggest starting out with a 1/2-3/4 tsp of each spice and go up from there. For the heat lovers, you may find that you want more Chili Pepper or to add Siracha or green chilies. I know some others love garlic and would want to add more minced garlic from the start and more garlic powder in the spice mix. Some of us don't roll that way, so I write the recipe from a conservative approach! This can also be a very allergy-friendly meal as well for those of you searching for something that is plant-based, vegetarian (leave out the turkey), dairy free, gluten free(check the brand of beans you buy), and easy to home make. This made about 6 helpings for us, but it depends on how big your tupperware and bowls are when you portion this out. A great choice for taking to a friend with a new baby or recovering from surgery or someone just needing good comfort food.

What I include below is not mandatory. Chili is what you make it to be and what you want it to be. If you don't like black beans, then leave them out. If you would rather serve this over rice, leave out the quinoa. Maybe you want to make this into salad one day. Or perhaps you want to put it in ramekins and bake cornbread on top. Like I said, the versatility makes the possibilities quite endless. I highly suggest buying the canned ingredients when you see them on sale so you have them on hand whenever you get a chili making itch this fall.

I like to prep things before I get started cooking. I like to pre-chop my veggies so they are ready to be added to the pan as soon as I need them. Usually I will have a bowl of all the beans already drained and rinsed before I even turn on the stove. Pureeing the whole tomatoes can also require time away from the pot on the stove, so I like to do that ahead of time as well. Stress-free cooking is always my preference! Start to finish, this probably takes me 30-45 minutes from prep to table.

Everything but the Kitchen Sink Chili

Ingredients:
3 Tablespoons Olive Oil
1/2 onion roughly chopped
1 1/2 cloves of minced garlic
1 small zucchini chopped (I quarter thin slices)
1 can diced tomatoes in juice
1 can red kidney beans drained and rinsed
1 can black beans, drained and rinsed
1 can Cannellini beans drained and rinsed
1/2 pound ground turkey, browned and cooked through
1 can whole tomatoes, pureed
1/2 can red enchilada sauce
1/2 teaspoon Cayenne pepper
1/2 teaspoon Chili pepper
1/2 teaspoon ground Cumin
3/4 teaspoon Garlic powder
1/2 teaspoon Paprika
Salt and Black Pepper to taste
1 cup cooked quinoa

Directions:
1. In a large dutch oven or sauce pot over medium heat, add olive oil and heat till shiny (around 1 minute depending on stove type). Add chopped onion and saute until the onion is semi-translucent, stirring constantly.
2. Add garlic and chopped zucchini to the pot and sautee until zucchini is browning or becoming translucent, stirring to prevent burning of the garlic. Reduce heat slightly if necessary.
3. Add diced tomatoes  to the pot and scrape any bits from the bottom of the pan. Stir to incorporate tomatoes and juice to the mixture.
4. Add beans, pureed whole tomatoes, and enchilada sauce to the pot. Add spices and cook for 15 minutes on low to medium-low heat. Stir occasionally to prevent sauce bubbles splattering your kitchen.
5. Add quinoa and taste. Add more spices if desired. Serve warm or store for future meals.