BAKING/COOKING

I make this chili basically every week because it’s such a good lunch option.

CRAVING

The hibachi fried rice at KanaHashi in Brooklyn. Best I’ve ever had in New York, by far.

DRINKING

Okay, I definitely overdid it this week by going to The Beekman, Nubeluz and Oscar Wilde. NOT GOING OUT AT ALL THIS WEEK.

EATING

No one told me that the Eataly pre-made focaccia sandwiches are actually good.

EXPERIENCING

I took Baby Dog on a walk through the North Woods of Central Park and it was unbelievably beautiful. Am I am the only idiot who didn’t know this park had waterfalls? I’d never walked this far north before.

LISTENING

Finally listened to the new Olivia Rodrigo album and the best songs are making the bed and pretty isn’t pretty.

LOVING

The KIND caramel almond & sea salt bars? Too good. Also the leaves have finally started changing and I can’t get enough.

SHOPPING

Hopefully this Trader Joe’s Woodlands candle will be the last candle I buy for a while, my candle storage area is a smidge out of control.

WATCHING

Out of all the horror movies I’ve been watching, The Fog has been the best one so far. I love a movie that starts and you’re immediately into it.

WEARING

I’m following through with one of my autumn goals of wearer bolder lipsticks.

Lipstick is MAC’s Lipglass in Woman of Mystery

And I’ve created an autumn highlight reel on my Instagram incase you care!

Chili is meant to be eaten, not photographed.

This has been my go-to chili to make for the past year. I can't believe that I haven't posted it sooner, to be honest. Not only is it the easiest thing in the world to make, but it tastes crazy good.

Ingredients

Cooking spray
1 pound lean ground turkey
1 (28 ounce) can of crushed tomatoes (and compare the different brands' sodium levels 'cause some of them are outrageous)
2 (15 ounce) cans low-sodium kidney beans, drained
1 (15 ounce) can low-sodium black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste

Instructions

Spray some cooking spray in a skillet over medium heat. Place the turkey in the skillet, and cook until evenly brown. Drain the fat from the pan as the turkey gets cooked.
Coat the inside of a slow cooker with cooking spray, and mix in turkey, crushed tomatoes, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.
When you serve it, you can top it with some non-fat Greek yogurt in place of sour cream if you're feeling fancy.

The original recipe can be found here, but my version is slightly adapted/better.

Fall Fridays Vol. 3

Slow Cooker Turkey Chili