Southwest Turkey and Bean Chili

 

Looking to spice up your Thursday?  In need of something warm and cozy? You have come to the right place.  I have definitely been in the mood for a steamy, chunky bowl of chili.  Chili is it’s name and chilly it has been so let’s put the two together and beat this weather!  (Really, I am so sick of the snow).

I love chili.  My mother-in-law used to make a fantastic chili.  I loved it, but it was a bit on the watery side.  She always served it with buttered Saltines.  I would always crush up the crackers in my soup.  I like it chunky.  That’s how I like my chicken noodle soup or any soup that I am served, the less broth the better.  (I know, I’m weird).  This chili meet my needs for a chunky soup and exceeded my expectations.

The “base” of this recipe comes from Sandra Lee’s “Every Dish Delivers” cookbook.  I put base in quotations, because I took the main parts of the chili and switched out and added my own ingredients.  You are more than welcome to do that as well.

I served this chili with “Mexican Muffins”.  I found the recipe for these muffins in a really old cookbook.  Ok, so not really old, let’s just say “vintage”.  In 1975 Better Homes and Gardens published a cookbook called “Quick Breads”.  I found it at a flea market and paid 50 cents for it.  The original sticker price was a steep 2.49!  I will post the recipe for the muffins in the next blog. 

Right now, just enjoy the chili.

 

Southwest Turkey and Bean Chili

 

Serves 8

 

2 tablespoons vegetable oil

1 large yellow onion, diced

3 cloves of garlic, chopped

1 pound ground turkey

2 28 ounce cans crushed tomatoes

1 28 ounce can black beans, drained

1 15 ounce can garbanzo beans, drained

1 15 ounce can whole kernel corn, drained

3 tablespoons chili powder

4 cups chicken broth or water

Sour cream and cheddar cheese to garnish

 

1.  Heat oil over medium heat in a large saucepan.

2.  Add onions and garlic to oil and saute until onions are golden and soft. Do not burn the garlic.

3.  Add the ground turkey and stir to break it into chunks.  Cook until no longer pink.

(can you see the meat? )

4.  Add tomatoes, black beans, garbanzo beans, corn, chili powder and broth or water.

 

5.  Turn the heat down and cover.  Simmer for 30 minutes.

6.  Season with salt and pepper or a little more spice if you’d like.

7.  Top each serving with cheese and salsa.  I added corn chips to mine.