I have no love for Ohio State. This is no secret. This long-standing distaste preceded the time I lived in Columbus, Ohio, started podcasting with an OSU fanatic, and moved to the rival state of Michigan. It pains me to say, but several of my nearest and dearest are OSU fans – excuse me, fans of THE Ohio State – eye roll. I try not to hold it against them, but…well, I’ll keep trying.
Hopefully we’re far enough into the pandemic for a little dark humor. I joke that Ohio State football had to run into COVID-19 issues because they were scared to play the Illini last weekend. It has happened before that we’ve upset them when they’re in the top 5! I was feeling confident it may happen again, but we’ll never know.
So we played football yesterday against Iowa, after 2 weeks off. It started off well with a 14-0 start for the Illini. But…we lost 21-35 against #19 Iowa. I’m still waiting for my text to gloat from my best friend who went to Iowa. Next week, we play against #16 ranked Northwestern – eek!
We didn’t watch the game until later yesterday evening because, alas, we had plans! Well, the girls and I had plans. I took the girls with 2 other mom friends and their kids for a masked wood painting party! You guys, my kids were like caged animals waiting for their paint to dry. Literally. They were doing laps in this giant art room between stages of the art project. I felt terrible for our instructor (who, thank GOD was a mother of 4!) and we left a generous tip.
I’m a bit behind on posting chili contest entries, mostly because this football season has been so unpredictable. So, apologies! That said, entry #4 did not disappoint.
In place of beef, chicken, or ground turkey, this recipe called for turkey breakfast sausage. A first for me! I’ve never purchased turkey breakfast sausage in the tubes, but sure enough, it was easy to find and offered a unique and bold flavor that complimented the traditional chili flavors this recipe served up. It had beans and chili seasoning and everything I love about chili! Well-loved by all, too! Enjoy!
- 2 Tbsp olive oil
- 2 lbs ground turkey breakfast sausage
- 1 onion, chopped
- 1 green bell pepper, chopped
- freshly ground black pepper, to taste
- 1 tsp garlic powder
- 1 Tbsp diced, jarred jalapeno (more, to taste)
- 1 packet chili seasoning
- 1 Tbsp cumin
- 32 oz low-sodium beef broth
- 1 (10 oz) can Rotel
- 2 (14 1/2 oz) cans diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 (15 oz) cans black beans, drained and rinsed
- Heat olive oil in a large stock pot over medium heat. Brown the sausage, onion, and bell pepper, breaking up with a wooden spoon until cooked through.
- Add the black pepper, garlic powder, jalapeno, chili seasoning, and cumin; stir well and cook until fragrant, about 30-60 seconds.
- Add beef broth, Rotel, diced tomatoes, tomato sauce, and black beans. Simmer until heated through, about 15-20 minutes.
Recipe adapted from Rachael Ray's Beef & Black Bean Chili, submitted by Dawn M.
Nutrition Information:Yield: 7 Serving Size: ~2 cups
Amount Per Serving: Calories: 409Total Fat: 11.7gCholesterol: 73mgSodium: 1186mgCarbohydrates: 37.6gFiber: 9.9gSugar: 9.9gProtein: 35.3g
Want more chili in your life? Check out these favorites!
- 2015 Winner: Liz’s Chili
- 2019 Winner: Vegan Red Chili
- 2010 Winner: Turkey and Black Bean Chili
- 2016 Winner: Short Rib Boeuf Bourguignon Chili
- 2018 Winner: Beef, Chorizo, and Bean Taco Chili
Weekly Menu: December 6th – 10th
- Sunday: leftover pizza and salad or wild rice soup
- Monday: Instant Pot Lazy Lasagna with steamed broccoli
- Tuesday: Air Fryer Pork Chops with brussels sprouts and potatoes
- Wednesday: not sure – we’ll be traveling to pick-up Shea, so probably something on the road
- Thursday: One Pot Creamy Lemon Chicken Pasta