In the fall I like to make a different version of this chili with pumkin and other fall spices, but as we enter the winter months I tend to make this one more often. It’s spicy and extremely flavorful! This recipe is for 2-3 servings, meaning you can eat it for lunch the next day and be quite happy! :)
The fall season is upon us and one of my favorite dishes to make is Chili. It’s filling, full of flavor and relatively healthy if you use turkey. You can also make this dish vegetarian by using beans and vegetable broth. This is a variation of a chili I found on allrecipes.com about 2 years ago. This chili will yield 2 portions (one of the hard ones to make for one….but I figure having some leftover is okay since it tastes good reheated!).