Yummy Turkey Chili

Oh, we are just loving that crisp feeling in the air with autumn on it's way. Our entire family rejoices in the cooler weather that is heading our way. We are all about fall. We love warming by the woodstove, playing in rain puddles, candlelight, and wearing sweaters. It is truly our favorite season.

So it's time to break out the crock-pot, and get some of those comfort food recipes going! And here's what's percolating in the ole' pot, ready for dinner tomorrow: Engstrom Turkey Chili. (*Do you hear the happy sighs all around?*)

Fills one large crock-pot (enough to freeze some for later, if we don't eat it all)

• In a large saucepan (we use our electric skillet), brown 3 pounds ground turkey with one chopped onion and 5 cloves of garlic, pressed or chopped.

Drain and place in crock-pot.

• Add 5 cans of beans (your choice...tonight we're using black beans, kidney beans, and Texas beans), 4 chopped fresh tomatoes (or 2 cans chopped tomatoes), and 1 can tomato paste.

Then add your spices:

• 3 T Chili powder (more if you like more)
• 1 t. Oregano
• 2 t. Ground cumin
• (Optional ingredient to try: 1 package hot cocoa mix...just try it!)

Mix well, and set on low for 6-8 hours or high for 3-4 hours.

Fresco e bello ~ delicious, warming chili is best served with plenty of fun toppings. Some of our favorites are grated cheese, sour cream, chopped green onions, and sliced avocados. Also, for a crowd we love to serve it Cincinnati-style - on top of a happy bed of cooked spaghetti...yum.