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)
- 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
- When meat is just about cooked through, add beans and tomatoes
- Bring to a boil and simmer for 30 minutes or more
- 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.