Brrr…bare, hardwood floors in a raised house are cold, y’all. The first extended cool weather of fall set in this week, and the weather gave me a fierce craving for chili. A quick freezer/pantry inventory revealed some boneless, skinless thighs, a tiny packet of ground turkey, black beans, dried ancho and pasilla chiles, and a few red and green bell peppers….45 minutes of kitchen improv yielded a tasty pot of black bean chicken/turkey chili, with whole-kernel corn as lagniappe. (Chili, like gumbo, is a great vehicle for improvisation….though I’m sure Texas purists believe otherwise.)
Usually, I combine poultry and green chiles, but the tomatoes and black beans nicely complemented the dark-meat turkey and chicken. Best part of all? A freezer full of leftover chili for the next cold spell.