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Turkey Apple Chili

Losing Fall makes me cry a bit.
So acceptant, a sparkling
of golden leaves let loose
by October wind.


Waxy warm shower of sunbursts
getting to the ground
in winter’s impending name.

Soon, we should all meander
closer to the ground
and blanket ourselves in each other.


The high air will be all frost
and mad wind whip
So I aim to make like the leaves
and lay my body down…

Put some thoughts to bed with her
and send only the scout of my spirit to
the blustery tree tops to watch
as Autumn grins slowly away
carving the curve of the seasons.



1 lb ground turkey
2 cans cooked beans (black, kidney, pinto… variety is the spice of life.)
2 cups chopped apples
1 head chopped celery
1 red onion
3 cloves garlic
6 oz tomato paste
2 t chili spice
2 t turmeric
1 t cinnamon
1/8 cup each chopped sage + thyme
1/4 cup or less whiskey
splash of strong coffee (optional)
1/2 cup apple cider
water as needed
butter or oil for sauté
sea salt


Mince garlic and roughly chop red onion. Heat oil or butter in a large pot and add garlic + onion, sautéing over medium heat for about 5 minutes until translucent. Stir in sage + thyme with a pinch of sea salt. Pour whiskey in slowly over the aromatics, and cook ~3 minutes to burn off alcohol and infuse flavors.

Add turkey to the pot and allow it to cook through and brown a bit… about 10 minutes, maybe a bit less. While turkey is cooking, chop apples and set aside.

Once the turkey is cooked and fragrant, add beans, tomato paste, raisins, cider, apples and spices (and splash of coffee). Stir well and add enough water to allow chili to simmer. Keep the pot on low heat for 20-30 minutes to allow for full flavor mingling.


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