Fall in Virginia and Leftover Pintos

I proclaim fall in Virginia to be most beautiful from the back of
our motorcycle.

Here we are gassing up for the Blue Ridge Parkway.

As you can see from the back of a motorcycle
you get a little helmet blockage.

We do have to stop and take in the view every 20-25 miles and
rest our honcho. The Blue Ridge Parkway is one of the most beautiful
drives in the USA.

After our motorcycle excursions we don’t feel much like cooking.
Who wants to cook with sore behinds, plus we had pintos that needed to be used.

Pinto beans are such a staple in our home that they
often yield leftovers. Everyone has a chili recipe and pintos
are the base of mine. Chili is one of the best ways to use pinto
leftovers, in my opinion.

Since we are trying to diet a bit, turkey meat is great in chili.
There is always a bit of ham in my beans because that is how they
are originally cooked, also salt.

This is a little mild so,
add hot sauce or red pepper to put on the
heat.

Me-”Hey Pinto where ya bean?”
Pinto- “All over the world and back again. I get much love and disdain from USA, South”
Me- “Ok, no more corny bean jokes.”

Leftover Pinto Beans Chili

1 pound ground turkey
1 each large onion — chopped
1 each green bell pepper — chopped
2 each jalapeno chile peppers — minced, one red- one green
8 cups pinto beans, cooked with salt — plus liquid
3 cloves garlic — minced
3 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons fresh oregano — chopped fine
1 tablespoon unsweetened cocoa powder

Fry the turkey with the onion and peppers until done.

Place Pintos and all other ingredients in a large dutch oven then
add turkey, onion, pepper mixture. Bring to a boil and reduce heat
to simmer about 1/2 hour.