I'm not a very adventurous cook. That is, I generally follow recipes word-for-word. In the last year or so I've developed sufficient confidence to play around a little. Just a little. I tend to have poor results when I attempt to, say, adapt a 7" tart recipe to a 10" tart. Especially when attempting a new recipe.
This is one recipe, however, that I am willing to play around with: turkey chili. I don't mess with the essential ingredients, but I will add things liberally as necessary. It's a good way to use up those random vegetables that are lying around the kitchen. I tend to have a lot of those. I make a recipe that involves half a red onion and then never find a use for the other half. Or, even worse, I get a tomato and only use a tiny bit. I don't eat tomatoes. Jeff loves them, but he's not home all day like I am so he forgets about what might be lurking at the back of the fridge. A recipe like this, though, allows you to just toss them in. Today, my extras included the last two tomatoes left over from my garden (yes, I know it's after Thanksgiving - they took forever to turn red and I never found a use for them!) and some frozen butternut squash cubes.