Who doesn’t love a nice warm, delicious bowl of chili on a cold winter night? I enjoy that too, but I also could eat it any season of the year. In fact, I just made a pot of it over the weekend. My husband loves my chili! I make it a lot when we have company over in the fall and winter, because it’s so easy and makes a lot, so there is always enough for everyone. I have friends who make it now, because they loved it so much. My husband and I lead the youth group at our church and we even made it for a fundraiser one Sunday and the church members could not get enough of it. I know, I know, I’m bragging an awful lot about my own chili…obnoxious, right? Well, actually it’s not even my recipe. The recipe is actually my wonderful big sister’s. Since it is loved by so many, I thought I’d be nice and share it so that you can enjoy it too! 😉
- 1 T. olive oil
- 1 lb. ground turkey
- 1 green pepper, diced
- 1 yellow onion, diced
- 1 16 oz can kidney beans, drained
- 2 16 oz cans tomato puree
- 1 16 oz can stewed tomatoes (mexican style) [be sure NOT to drain!]
- 1 16 oz can (drained) or frozen package of whole kernel corn
- 1 packet (I use mild) chili mix
- Heat oil in skillet over medium-high heat. Add the ground turkey, onions and peppers. Cook until turkey is well browned (stir often to separate meat). Strain.
- In a large pot set on medium-high heat, add the tomato puree, beans and corn (you don’t have to pre-cook these) and turkey mixture.
- Pour liquid from the stewed tomatoes into the pot (you can put all, half, or none of this, depending on how soup-y you like your chili), but not the tomatoes yet. Chop the stewed tomatoes into fourths, then add them to the chili.
- Once all of the ingredients are mixed well in the pot, pour the packet of chili mix onto the chili. As you pour it, use a spatula to rotate the chili from the bottom to the top, so as to get the powder mixed well throughout.
- Reduce heat to low. Cover and cook for 30 minutes or until mixture is bubbling. Stir occasionally.
- Serve with shredded cheese on top and crackers.
- This recipe serves about 7 good size bowls of chili. If you need more, just double the recipe. I’ve done that before and it works fine.
For all of these ingredients, I usually spend about $12 at the grocery. You can’t beat that for a meal that lasts several nights or feeds lots of company. Give it a shot and let me know how it turns out or if you change anything! 🙂