Wednesday, October 17, 2007

Easy Chili

Three cheers for an easy dinner! This one is a snap and perfect for a cold day. To snazz it up, I put the finished product in a bread bowl. Instant gourmet!

1 lb (or so) lean ground turkey (or beef)
1 can pinto beans
1 can kidney beans
1 can corn
1 can diced tomatoes
1 small can tomato sauce
1 package chili mix (or chili seasonings)
Pepper, to taste
Grated cheese to top, optional
Chopped onion, optional
Brown the ground turkey. I usually have to make an effort to break up the pieces as the turkey doesn't crumble quite the same as beef.

In a big pot combine all ingredients and the browned turkey. Do not drain the vegetables. You may want to add up to a cup of water so it doesn't get too thick. Bring the chili to a boil. Then lower the heat and simmer for at least 25 minutes. You can continue to simmer for up to an hour - the flavor will intensify over time.

I put it in a bread bowl and pair it with a nice green salad. Perfect for a cold, rainy night!

Leftover tip - add a few tablespoons of water before reheating on the stove. The fridge makes the chili really thick.


Rachel said...

I should also say that I use the low sodium versions of canned goods if available. Since you add the chili seasonings, you don't need all that salt.