Recipe: Chunky Chili

Chunky Chili
(adapted from Flatlander Chili)

 Dan's Rating: 9 (and I quote "some of the best chili I've ever had")

Ingredients:
1 pound ground turkey
1 can red beans (drained and rinsed)
1 can corn (drained)
1 can diced tomatoes (with juices)
1 can tomato sauce
1/2 onion (chopped)
1 green bell pepper (chopped)
1 tbsp sugar
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp oregano

In a large sauce pot, brown ground turkey.

I use ground turkey as a substitute for ground beef in almost all recipes. Funny story. When Dan and I were first married, he insisted that ground turkey does not taste like ground beef and he would not be happy if I cooked with ground turkey all of the time. So I bought ground turkey in bulk at the farmers' market and separated it into pound portions to freeze and labeled them "ground beef." This lasted about 6 months until I told Dan the truth. He has been eating ground turkey since then. 


Meanwhile, chop the veggies. Drain the fat off of the ground turkey. Drain and rinse the can of red beans. Drain the can of corn. Combine all of the ingredients in the pot.

I don't really measure any of the spices when I cook, so the measurements I listed are estimates. If you like spicy food, you can add more chili powder and even some cayenne pepper or hot sauce. Me? I'm a wuss when it comes to spicy food. 

Cover and heat to boiling over medium heat. Reduce heat to low and allow the chili to simmer (covered) for an hour, stirring occasionally. Serve with tortilla chips and cheddar cheese.