Completely original and entirely scorching hot take: Fall is the best season.

There, I said it — I know, I know, I’m going to ruffle some turkey feathers by going out on this starting-to-bald limb, but I have to be brave and speak my truth…

Alright, so maybe it’s not such a wild opinion to love this season. But I have noticed people seem to have a problem with when others celebrate this transitional time, not necessarily whether they love it too much. For me, I say to each their own!

That said, over our years of autumnal indulgence, I have noticed two milestones that start to separate the true beleavers (yikes, regret that pun instantly, but also won’t backspace it) from those who just change with the seasons:

1. On what day do you wear your first sweater?
2. When do you have your first bowl of soup?

These are two of the smallest forms of anti-summer actions we can take to will sub-70 degree temps into fruition, and when you start to take a stand really says a lot about who you are.

Do you start sometime in August just because you’re tired of the heat? That’s aggressive, but I can respect the resilience.

Do you have a temperature you use as a marker? Data backed decision-making, I like it!

Do you just wait until it’s cold and those decisions make sense? Sound logic, but not as interesting.

Nathan and I decided a few years ago that every year on the first day of Fall, we are going to make a pot of chili from one of my mom’s recipes. Sweaters or shorts, leaves falling or staying bright green, we put a dutch oven on the stove and get to work.

This year, I was so glad I found this dutch oven from Walmart to enjoy our tradition with. And since I’m convinced that a piece like this being pretty makes the food inside taste significantly better, I couldn’t think of a better addition to our kitchen — it comes in five colors and also won’t break the bank, which had always made us hesitant about buying one in the past

My mom, Andi, was gracious enough to share a few of her favorite fall recipes below — I hope you enjoy them as much as we have over the years! Here’s to fall, and your first bowl of soup (or chili):

---

Chili

Ingredients:

• 1 lb Ground Beef
• 1 tablespoon Minced Garlic
• 1 tablespoon Avocado Oil
• 2 cans of Kidney Beans (drained)
• 1 large can of crushed tomatoes
• 1 small can of tomato paste
• 3 tablespoons Chili Powder
• 1 tablespoon Cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt & pepper to taste

Steps:

1. Brown garlic in oil and add ground beef.
2. Brown ground beef and drain.
3. Add: crushed tomatoes, tomato paste, beans & spices.
4. Let simmer on low for at least one hour.

Southwest Chicken Soup

Ingredients:

• 3 chicken breast
• 1/2 cup of diced onion
• 2 cans of black beans, drained & rinsed
• 2 can of corn (with juice)
• 2 cans of fire roasted tomatoes
• 2 cans of chicken broth
• 2 teaspoon cumin
• 2 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon chili powder
• 1/4 teaspoon red pepper

Steps:

1. Chop chicken into cubes & sauté in avocado oil.
2. Add all ingredients into dutch oven.
3. Let simmer on low for at least 1 hour.
4. Serve with sour cream, shredded cheese & tortilla chips.

White Christmas Chili

Ingredients:

• 4 chicken breast
• 5 cups of water
• 1 large onion, chopped
• 2 tablespoon butter
• 2 celery ribs (about 1/3 cup)
• 3 cans (16 oz) Great Northern Beans, rinsed & drained
• 3 cans (4.5 oz) Chopped green chiles (mild)
• 1 can chicken broth
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 teaspoon salt
• 1/8 teaspoon red pepper
• 1 tablespoon chopped cilantro
  *Will need a food processor for this recipe

Steps:

1. Prep Chicken: Place 5 cups of water, chicken breast & 1/2 onion in large dutch oven.
   Bring to boil.
   Cook 15-18 minutes.
   Remove chicken, reserving broth.
   Cut chicken into bite size pieces – set aside.
2. Melt butter in skillet, add celery and remaining onion and sauté until tender.
3. Stir chicken, celery mixture, 2 cans of beans and next 6 ingredients into reserved broth in dutch oven.
   Bring to boil.
   Reduce heat and cook for at least 1 hour.
4. Process remaining 1 can of beans in food processor and add to chili.
5. Remove and discard bay leaf – stir in cilantro before serving with toppings.
6. Serve with shredded cheese, sour cream and tortilla chips

Potato Soup

Ingredients:

• 2 tablespoons of butter
• 4 ups peeled, cubed red potatoes
• 6 cups chicken broth
• 2 cups half & half
• 1 cup diced onion
• 2 teaspoons salt
• 1/8 tsp white pepper
• 1/3 cup cornstarch mixed with 1 cup of water

Steps:

1. Melt 2 tablespoons of butter and add onions – cooking and stirring until tender.
   Add potatoes and other ingredients.
2. Simmer on low for at least 1 hour.

---

Special thank you to my momma, Andi Ward, for sharing all of this with us! We hope you and your family enjoy these recipes — Let us know which one is your favorite!

Shop my outfit:

Today’s post is sponsored by Walmart.