One thing I love about chili is that anything goes.  I’m no purest when it comes to chili, so I will not enter the debate of tomatoes or no tomatoes, beans or no beans etc. I threw this chili together tonight, not exactly having a plan, and it turned out really well.  -s even said he’d love to have it again, and it was kid approved…always a plus. One great thing about this recipe is that it’s not spicy, and yet it has loads of flavor. Each diner can add his/her own spice with the topping choices.


  • Olive oil
  • 1 lb. of ground turkey (you can use beef too or leave the meat out entirely)
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1/2 tsp. paprika
  • 2 15.5 oz cans of kidney beans
  • 4 15.5 oz cans of chili ready diced tomatoes or stewed tomatoes (has chili spices already in the can)


  1. In a large pot heat a bit of olive oil over medium high heat; then brown the meat with the chili powder, cumin, coriander, and paprika
  2. When meat is just about cooked through, add beans and tomatoes
  3. Bring to a boil and simmer for 30 minutes or more
  4. Serve with cornbread or you can actually serve the chili over the pasta to make a quasi Cincinnati Chili. Top with cheddar cheese, diced onion, green onion, sour cream, tobasco sauce etc.



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