Now that comfort food season has kicked in and the temperatures are down in the 30s, I decided to whip up some quick weeknight chili. I’m also trying to clean out my freezer before I head South for a few months.

In this recipe, I used ground turkey, but you can use beef or pork as well. Most of the ingredients are in the typical household pantry. In most recipes where I would normally use red-wine vinegar, lately I’ve switched it out for Ume Plum Vinegar. Tangy and salty, it is made from Japanese ume plums. It is also great as a condiment and in salad dressings; a rich, tart sweetness paired with salt.

Let’s get cooking!! 🙂

2-3 Tbsp olive oil  (I used cilantro and roasted onion infused olive oil)
1 large red onion, chopped
1 red or orange bell pepper, chopped
5 cloves of garlic, chopped
1 lb ground turkey or beef
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried basil
1 Tbsp chili powder
3 Tbsp Ume Plum Vinegar (you can substitute red-wine vinegar)
One 28 oz can of crushed tomatoes
Two 16 oz cans of dark red kidney beans
1/2 cup of good red wine
Ground pepper and salt, to taste

Heat a large saute pan on medium and add the olive oil. Add the onion, bell pepper, and garlic; saute until they start to get soft, around five minutes.

Add the turkey (or beef) to the pan. Brown the meat and then add the cumin, oregano, basil, and chili powder. Stir well to distribute the spices.

Stir in the Ume Plum vinegar and crushed tomatoes, and simmer on lower heat for 15 minutes. Add the red wine and kidney beans; simmer for 15 more minutes on just enough heat to hold a simmer. If the chili appears to be a bit too thick, add 1/2 cup of water.

Take the chili off heat and let stand for at least five minutes. Scoop into bowls and add your favorite chili toppings. I added shredded cheese, sour cream, and my most favorite herb – fresh cilantro. Enjoy!

Suggested chili toppings: Sour cream, shredded cheese, green onions, cilantro, crushed tortilla chips, corn bread crumbles, and avocado.