Ya’ll, I absolutely love fall weather.  Unfortunately, I live in Texas, so fall doesn’t always happen.  We seem to go from 100+ and sunny to 20 and freezing windy overnight.  Case in point, today, it is rainy and dreary (which feels very fall-like), but it is 77* and feels like 88.  If I ever move, it will be to experience the seasons.  But I digress.

I love fall weather, but I also love fall in general… the clothes, the food, the change in the air, the smells, all of it.  So, while it may not feel very fall-like in Texas right now, and its entirely too hot to break out a sweater or my favorite worn-in boots, I can absolutely control the rest in my house.  So, we are diffusing Thieves and Cinnamon and Orange and it is smelling lovely and warm and festive while our AC keeps us comfortable.  And we ate on a big ‘ol pot of chili last night.

Actually, I made that pot two weeks ago, and we ate on some frozen leftovers of it last night.  Because I am ALL about making healthy weeknight meals as easy and stress-free as possible.  I never know how little-man will be in the evening, and I don’t want to have to compromise on what we eat for dinner because he needed to be held all. evening. long.  So, frozen leftovers and crock-pot meals for the win!

Back to the point.  This chili.  Listen, we have been chili eaters for a long time.  A bowl of chili, some cheese, and crackers… comforting and perfect.  Our previously consumed chili recipe was delish, but a lot of junk in it too.  So, when I saw in our Fixate Cookbook that there was a 21 Day Fix approved chili recipe, I was beyond excited.  I set out on a Sunday afternoon to make as much of is as I could fit in a pot.  Sunday, because chili needs time to simmer and meld all those flavors together.  And Sunday because daddy is home to keep the little man occupied while I’m in the kitchen.  🙂

Of course, I had to make some of my own tweaks to this.

The recipe calls for one green and one red bell pepper. I an not a green bell pepper fan. And I already had red, orange, and yellow peppers in the fridge. Done.

I used all the kinds of beans I had in the pantry; kidney, pinto, black and canellini (not just the kidney or pinto the recipe called for) and I really like how that turned out! I also love any reason to expose little man to different types of food. He’s a great eater and I’d like to keep it that way.

We topped ours with traditional cheddar cheese, not goat cheese. Listen y’all, it is baby steps to get my sweet husband to expand his palate and try new things. This is a compromise I’m willing to make, swapping cheddar for goat cheese. Baby steps.

I love the end result. I love that we’ve eaten it twice and I still have another meal’s woes in the freezer. And I love that it is little man approved!!!

Making any fall-inspired dishes this weekend? Or, doing any bulk cooking to make weeknight meals easier? I’d love to hear what you’re up to in the kitchen!

Turkey Chili (adapted from the Fixate cookbook recipe)

1.5 cups = 1 serving (this recipe is tripled, to make approx. 16 servings)

• 1.5T olive oil
• 2 large onions
• 4-6 bell peppers chopped
• 6 cloves of garlic finely chopped
• 3lbs cooked lean ground turkey breast
• 6 cans beans, drained and rinsed
• 45oz diced tomatoes, no salt added
• 3c red wine
• 3T ground chili powder
• 1.5t salt
• 2t crushed red pepper (you could use lots more, we have to keep little man in mind!)
• Toppings: goat cheese (or cheddar cheese) cilantro, etc.

1. Heat oil over medium high heat
2. Add onion, peppers, and a bit of salt and cook until onions are translucent (stir occasionally)
3. Add garlic, cook a minute or two more (stir constantly)
4. Add everything else but the toppings, stir together and bring to a boil (suggestion: add the meat and spices first, stir well to combine, and then add the beans, tomatoes and wine and stir again)
5. Bring to a boil, reduce heat to gentle boil, put a lid on it and let it do its thing, for at least 20 minutes. Stir occasionally.