Indian Summer Chili

This is the best chili ever, and easy too.  Its based on this Rachael Ray recipe, but I've added beans, and I cook it a bit longer - I think it develops the flavors.  I used a combination of black and kidney beans in this batch.  Chickpeas might be good too. It is great for a crowd, but make a double batch - it goes quickly!

Indian Summer Turkey Chili

• 1 lb ground turkey


• 4 T dark chili powder


• 2 T grill seasoning blend


• 1 T cumin


• 2 T Worcestershire sauce


• 1 to 3 T hot sauce


• 1 large onion, diced


• 2 large bell peppers, chopped


• 1/2 bottle beer, about 1 cup


• 1 (14-ounce) can tomato sauce


• 1/2 c barbecue sauce


• 2 c corn kernels


• 1 can kidney beans, drained and rinsed

Heat a pot over medium to medium high heat and brown the turkey. Drain the fat.

Add the chili powder, grill seasoning, cumin, Worcestershire, hot sauce, ¾ of the onion, (reserving the rest for topping the chili) and chopped bell peppers.  Cook 10-15 minutes until peppers and onions are softened.

Add beer and bring to a boil.  Stir in the tomato sauce and barbecue sauce.  Return to a boil, lower heat, and simmer 20-30 minutes.  Add corn and beans, simmer 15 minutes more until heated through.

Serve with chopped onion, cheese, sour cream, chopped cilantro, or your favorite chili topping!

Coconut Chicken Chili

I've never been a big fan of chicken chili, but this recipe is great!  The coconut is different and a little sweet, but doesn't overpower the chili.  You could serve it over rice, and top it with fresh basil, sliced jalapenos, or chopped peanuts.  It think its better without cheese, but you could add that too.  This recipe is kid-friendly (not too spicy) but feel free to kick it up with more chili powder, crushed red pepper, or hot sauce.

Coconut Chicken Chili

• 2 T olive oil


• 1 medium onion, diced


• 1 lb boneless skinless chicken, cut into bite-size pieces


• 3 tsp chili powder, divided


• 1 1/2 tsp ground ginger


• 1/4 tsp crushed red pepper


• 2 T garlic, minced


• 1 T flour


• 14 oz. can unsweetened coconut milk


• 1 c chicken stock


• 1 T peanut butter


• 1 can white beans, drained and rinsed


• 9 oz fresh or frozen corn, about 1 1 /2 c


• 1 bunch green onion, sliced

Heat oil over medium heat in a large pot.  Add onion and saute until softened and beginning to brown.  Add chicken, 2 tsp chili powder, ginger, garlic and crushed red pepper.  Saute until chicken is no longer pink.  Stir in flour and cook 1 minute more.  Add coconut milk, chicken stock, and peanut butter.  Bring to a boil, reduce heat, and simmer 10 minutes.

Stir in beans, corn, and remaining 1 tsp chili powder and simmer at least 15 minutes, up to one hour.  Stir in green onions and season to taste with salt and pepper. 

Serve over rice, and top with chopped fresh basil, jalapenos, shredded cheese, or chopped peanuts.