kinda like fall, y'all

Well, it's beginning to sorta kinda act a little bit like fall. We're below the high 90's for our highs now. It's been raining and it's in the 60's at the moment. Every year when fall starts rolling around, one of the first things I want to eat is chili... since of course, chili is 'winter food'. We'd sweat to death if we ate it in the full heat of summer.

So I've decided to jump at this little dip in the temps and make chili for dinner tonight. And because we don't eat red meat, that would usually present a challenge. But thank you thank you to Rachael Ray for creating Indian Summer Turkey Chili for her block party special. I piddled with the recipe until we could eat it without fire shooting out of our eyeballs liked it. Unlike some turkey recipes, we can't taste the difference. I'm. not. kidding.

Here's MY adaptation:

1 package ground turkey BREAST - leanest I can find
2 teaspoons chili powder
1 tablespoon grill seasoning for steak
1 tablespoon cumin
1 tablespoon worcestershire sauce
1/2 an onion, diced
1/2 green pepper, diced
1/2 cup chicken broth
8 ounce can tomato sauce
1/4 cup Kraft Hickory Smoke BBQ Sauce
1 can kidney beans, drained - optional

1. Place turkey meat in pot. Season meat with: chili powder, grill seasoning, cumin and worcestershire sauce. Begin browning.

2. Prepare the onion and pepper. Add to meat when it's beginning to brown. Continue cooking through.

3. "Deglaze" with broth and add tomato sauce and bbq sauce. Add beans, if desired.

4. Bring to a bubble and let simmer for a bit.

YUM-O! Can't wait for dinner tonight!