Everyone is serving chili right now! It’s perfect for the cooler fall weather. Here are 3 really good recipes you should try.

Chicken Chili

• 1 lb. skinless, boneless turkey or chicken breast, cut into 1/2-inch pieces
• 1 Tbsp. cooking oil
• 1/4 cup chopped onion
• 1/2 tsp. bottled minced garlic
• 3 cups water
• 1 14-oz. can chicken broth
• 2/3 cup wild rice, rinsed and drained
• 2 4-oz. cans diced green chile peppers
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 15 1/4-oz. can whole kernel corn, drained
• 1 15- to 16-oz. can Great Northern beans, rinsed and drained
• Bottled hot pepper sauce
• Shredded Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers, shredded (optional)
• Dairy sour cream (optional)
• Snipped fresh parsley (optional)

In a 4- to 5-quart Dutch oven, cook turkey or chicken, half at a time, in hot oil until brown, adding onion and garlic with the last half of the turkey.
Stir in the water, broth, wild rice, undrained chile peppers, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until wild rice is tender. Stir in corn and beans. Heat through. Season to taste with several dashes of bottled hot pepper sauce.
To serve, ladle into soup bowls. Serve with cheese and sour cream. If desired, garnish with parsley. Makes 6 to 8 servings.

Soutwestern Bean Chili

• 3 cups water
• 1 15-oz. can red kidney beans, rinsed and drained
• 1 15-oz. can black beans, rinsed and drained
• 1 14 1/2-oz. can Mexican-style stewed tomatoes, undrained
• 1 10-oz. pkg. frozen whole kernel corn (2 cups)
• 1 cup sliced carrot
• 1 cup chopped onion
• 1 4-oz. can diced green chile peppers, undrained
• 2 Tbsp. instant beef or chicken bouillon granules
• 2 to 3 tsp. chili powder
• 1 tsp. bottled minced garlic
• 1/3 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 tsp. baking powder
• Dash salt
• Dash ground black pepper
• 1 egg white
• 2 Tbsp. milk
• 1 Tbsp. cooking oil

In a 4-quart Dutch oven combine water, kidney beans, black beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes.
Meanwhile, for dumplings, in a medium mixing bowl stir together flour, cornmeal, baking powder, salt and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture into 6 mounds atop the bubbling soup. Cover and simmer for 12 to 15 minutes.

Fix and Forget Chili

• 12 oz. skinless, boneless chicken breast halves, cubed
• 1 Tbsp. cooking oil
• 3 15-oz. cans Great Northern beans or navy beans, rinsed and drained
• 2 4 1/2-oz. cans diced green chile peppers, undrained
• 1 medium onion, chopped
• 2-1/2 cups chicken broth
• 1-1/2 tsp. cumin seeds
• 1/4 to 1 tsp. cayenne pepper
• 1/4 tsp. salt
• 1-1/2 tsp. bottled minced garlic (3 cloves)
• Dairy sour cream (optional)
• Avocado slices (optional)
• Fresh thyme sprigs (optional)

In a large skillet, cook chicken in hot oil just until lightly browned. Place beans in a 3 1/2- to 4-quart slow cooker; mash slightly with a potato masher.
Add chicken to slow cooker. Stir undrained chile peppers, onion, chicken broth, cumin seeds, cayenne pepper, salt, and garlic into mixture in slow cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
If desired, serve with sour cream and avocado. If desired, garnish with thyme sprigs. Makes 6 servings.