In Georgia, fall lasts about a month; sandwiched right between winter and a summer that lasts about five months. So as soon as there is the slightest nip in the air, we are ready for chilies, stews, and the like. Here is a healthy chili that is perfect for a quick fall dinner. It’s faster than your grandmother’s chili, without sacrificing that traditional hearty flavor.
The thing that really lightens up this particular dish is the use of turkey sausage in lieu of pork or beef, and of course packing it full of veggies. We also use a couple of non-traditional spices, like cocoa and cinnamon, to add some warmth and depth of flavor, without having to simmer it for hours.
Like always, this was prepared for our whole family, so this is definitely a milder chili. Some easy ways to add some heat would be: adding an extra poblano, hot sauce, cayenne, any other hot pepper or chili that you like, or a combination of these. Wyatt is still getting the hang of eating chili, and souplike dishes in general, so we didn’t want the added challenge of trying to eat something super spicy.
We served him a small bowlfull that was heavier on the meat and beans. In every other way, however, all of our bowls were plated exactly the same. We all had a nice dollop of sour cream on top, and plenty of mini corn bread muffins!
We all loved it!
Even if one of us was bribed with a scoop of ice cream in order to finish their bowl.