Earlier I expounded upon how food bloggers are particularly obsessed with pumpkin around this time of year.
After I tried this chili from Gina at Skinnytaste - I think I'm beginning to understand why.
There are no words to explain this chili. Only that I Facebooked the link on my ShelleyBakes page and that I emailed no more than four people about this particular chili. And since I used dried beans instead of canned, I actually started eating this soup when the beans were still a little crunchy.
I speaketh much truth ... this chili? Wow.
My alterations ... like I said - I used dried beans. No I'm not some dried bean purist who will tell you that there is some mythical difference between canned and dried beans that will result in unicorns prancing upon this earth.
There's a big difference ... there's a difference in time and convenience. And I do think there's a difference in taste ... I prefer canned chickpeas to ones I've cooked myself, likely because of whatever funky bean liquid they've been bathing in.
Having said that - I do think that dried beans take up less cupboard real estate in my cupboards than canned beans. Plus, there's less waste overall (I buy beans from the bulk bins - reducing packaging/carbon footprint/whatever.).
For this recipe, I soaked my beans overnight and picked through them to get rid of any rogue pieces of whatever comes out of bean fields. I then put in just shy of four cups worth of beans.
Since I put in soaked, but uncooked beans, I upped my chicken broth to four cups instead of two cups.
I also used ground turkey - the hot Italian sausage style, so I omitted the oregano.
Finally - I did not have chopped green chiles, but I did have a can of Rotel (10 oz.). So I dumped that in, liquid and all.
I served with some cornbread ... and it was goooood.