We had a really mild autumn and that may be putting it entirely too moderately considering we went to the apple orchard and pumpkin farm in shorts in October. Truth be told, we haven’t had any real lingering cold snaps this winter, which I do NOT complain about not having, but it looks like we’ve got a big one coming this weekend. Weather forecasters have even mentioned the “s” word — you know “SNOW!” I know that people joke about southerners running to the store to buy bread and milk when snow is in our forecast and that’s not entirely inaccurate based on store shelves I have seen when the forecast had the infamous snowflake icon on it. I will freely admit that, true to my southern nature, I do feel the need to make sure we’re stocked up well on groceries if such weather is coming our way. Having been snowed in* twice in a few years, once for almost a week, I don’t think it’s anything but wise to be prepared. (*Often, snow and ice go hand in hand in our area making the roads a nightmare for travel and there are only so many snow plows in the metro. Thus, it’s true – we get snowed in.) When it’s going to be cold, I start thinking of good ole comfort foods and one thing that always comes to mind is chili. I’ve never been one to cook chili when it’s warm and never when it’s hot, but give me a cool snap or some cold weather and I’m pretty likely to have a pot of chili simmering.
If you need a chili recipe, I’m sharing the one I use. This one is even whole 30 friendly if you leave out the beans.
Kel’s Turkey Chili
- 1 onion, diced
- 1-2 garlic cloves, minced
- 1 (280z) can or large box, crushed tomatoes (no sugar added)
- 1 can Rotel, drained
- 2T chili powder ( you can use more or less to taste)
- 1 teaspoon cumin
- 1/4-1/2 teaspoon paprika (I use “sweet”, just personal preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper (or to taste)
- 1 can drained and rinsed beans (I use kidney and/or pinto. You can also use black beans, chili beans, etc. Beans negate Whole 30 for this recipe.)
Saute onion and garlic in extra virgin olive oil; add ground turkey and brown together. Once the meat is cooked, add in the 28-oz can crushed tomatoes and the drained can of Rotel. To that, add seasonings and the drained beans. Stir to blend well. Simmer and serve. If you’re on Whole 30, this chili is great topped with avocado. You can also serve it over a baked potato and be Whole 30 compliant. Otherwise, I like mine with grated sharp cheddar and some sour cream.
(This isn’t the best photo, I know, but it’s a recent photo of a batch of chili I made in the awesome cast iron Dutch oven my ILs gave me for Christmas.)
Being a good ole Southern girl, I have plenty of comfort foods and they all involve carbs. Chicken and dumplings is a comfort food I plan to share on the blog one day, but the way I make it is a method rather than a recipe, so I’ll have to consider a video post. Made from scratch buttermilk biscuits are also a comfort food and, again, no recipe – just a passed down method. I adore chicken & rice, cornbread dressing, buttery rice or rice with gravy, fried cornbread, and macaroni and cheese – just to name a few more carb laden comfort foods. I could eat those things daily, but…I don’t. That’s not to say I don’t wish I could though. (wink) So, what’s your chili recipe? And what are your favorite comfort foods? Please comment and share. It’s fun to recipe swap.
Happy eating and here’s to staying warm and well fed,