Life @ Shutter Speed

A few snaps from the past month…

Found an amazing new chair at the Antiques Garage…and carried it, my groceries and Gavin in a little cab!

Enjoying incredible sunsets and lovely views down by the river.

Inspired and renewed at Q Epiphany

First pumpkin of the season. A new obsession- pumpkin pie smoothie!

City Wide Worship

Sneak peak of our apartment- many more pictures to come!

A visit from Alli and Ella. Fun day in the city.

Admiring the view from our apartment. Remembering the importance of pausing and being thankful.

Family apple picking!

Found the perfect size Christmas tree for our little home!

Lots of Fall baking…oatmeal cream pies

Thai Curry Caramel Corn.

Mini gingerbread cupcakes!

Date night with my love.

Fresh Corn and Black Bean Chili

Fall weather is rolling in to NYC. I’m not gonna lie, I am a bit nervous about these cool temperatures greeting us so early! At this time of year in Atlanta, shorts and tank tops totally suffice. Here, scarves and cute fall jackets have started gracing us with their presences. I’m not complaining! Fall is my favorite time of year…I love the cool air and amazing evening walks by the water (its Winter that I am a bit worried about)!! But, in honor of Fall, I decided to end by apparent recipe blogging hiatus with a wonderful Fall chili!

This dish is perfect for a football party, a quick family dinner, or a make ahead, grab and go lunch. I made this chili for some friends last Fall and literally had people asking me to make it in very large batches to deliver to their homes! I hope you like it :)

Fresh Corn and Black Bean Chili
Serves 8

1 large onion, chopped
1 large green pepper, chopped
diced fresh jalapeno to taste
1 lb ground turkey breast (optional)-if you omit add 2 extra cans of black beans
1 t salt
2 t chipotle powder
2 t chili powder
2 t cumin powder
1 t ground coriander
1 1/2 T brown sugar
2 cans black beans
4 ears of corn (cut off the cob)
1 large can diced tomatoes
2 cans chicken stock

In a large pot over medium heat, saute the onions, peppers and jalapeño for about 5 minutes. Now, add the ground turkey, salt, chipotle powder, cumin, chili powder, coriander and brown sugar. Cook until the turkey is cooked through…use a large spoon to crumble the turkey as it cooks. Now, add the black beans and fresh corn. Stir well and cook for about 3 minutes. Last, add the tomatoes and chicken stock and cook over medium heat until it comes to a boil. Reduce and let simmer for about 15 minutes.

This chili is wonderful topped with fresh cilantro and a dollop of sour cream. It stores well in the fridge!

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