Fave Recipes for Fall

clockwise from upper left corner: chicken pot pie; the baker chick's cinnamon rolls; turkey & white bean chili; easy homemade soft pretzels

It feels like summer out there but (if you follow me on Instagram you already know) fall has kicked into high gear in my kitchen. Here are some of the usual suspects that will be on the rotation this fall. What are you cooking?

Turkey & White Bean Chili

The mercury is dropping this week, so bundle up & cozy up to a hot bowl of chili like this one.  I adapted this recipe from Giada's White Bean & Chicken Chili.  The technique is similar but I changed up the ingredients a little bit but not much. I like this spicy chili because it's a bit different than traditional tomato based chilis in that there isn't any in this one.  It's a hearty chili with dark greens & creamy beans.  It's just what mother nature ordered this week.

Read more for the full recipe & photos.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 pounds ground turkey
• 1 teaspoon salt, plus more for seasoning
• 2 tablespoons ground cumin
• 1 tablespoon fennel seeds
• 1 tablespoon dried oregano
• 2 teaspoons cayenne pepper
• 3 tablespoons flour
• 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
• 1 cup beet greens or red swiss chard, stems removed, leaves chopped into 1-inch pieces
• 4 cups baby kale
• 1 1/2 cups frozen corn, thawed
• 4 cups low-sodium chicken stock
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper for seasoning
• 1/2 cup grated Parmesan cheese
• 1/4 cup basil, julienned
• 1/4 cup chopped fresh flat-leaf parsley

Make it!

1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat.
2. Add the onion & cook until translucent, about 5 minutes.
3. Add the garlic & cook for 30 seconds.
4. Add the ground turkey, 1 teaspoon salt, cumin, fennel seeds, oregano, & cayenne pepper.
5. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
6. Stir the flour into the turkey mixture.
7. Add the beans, Swiss chard, baby kale, corn, & chicken stock.
8. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
9. Simmer for 55-60 minutes until the liquid has reduced by about half & the chili has thickened.
10. Add the red pepper flakes & simmer for another 10 minutes.
11. Season with salt and pepper, to taste.
12. Ladle the chili into serving bowls.
13. Sprinkle with the Parmesan cheese, julienned basil & chopped parsley.