Easy Chili with Beans

Yes, I am a native Texan.

I understand that true chili has actual chili meat in it and NO BEANS!

However, I don't have time during the week to be authentically Texan.  Besides, Roland eats 3,000 to 4,000 calories each day, so I have to fill that man up!  Beans and rice are filling, so that's what's included in this quick and easy recipe.

This is approximately $6 and has 6-8 servings.

PREP:
The night before, remove your ground meat from the freezer and put in the frig with a paper towel underneath.  I hate liquid on the refrigerator shelves.

When you get home, start your rice.  I have a steamer and I almost always use brown rice.  It takes about an hour in the steamer, but it comes out perfectly.   So as soon as I step in the door (and after I let the dogs out), I get that rice going.  Then, I get out of my day clothes.

INGREDIENTS:

*  1 pound ground turkey
*  1/2 medium onion chopped
*  1 clove garlic
*  2 Tablespoons EVOO (extra-virgin olive oil)
*  1 packet McCormick Hot (or Mild) Chili packet
*  1 can diced tomatoes - chili flavor
*  1 can  diced tomatoes - chipotle flavor
*  1 can black beans
*  1 can navy beans
*  2-3 Tablespoons chopped jalapeno peppers (I keep a jar of the pickled kind in the frig)
*  Dry seasonings:  oregano, cumin, chili powder, parsley, black pepper and Tony Chachere's

DIRECTIONS:

Get out your trusty Dutch oven.

Open up all your cans and line them up.

Chop your onion and mince your garlic.  If you read my previous posts, I use the minced garlic in the jar and keep it in my refrigerator.

Heat the olive oil.  Saute the onion and garlic over medium high heat for about 3 minutes.

Add ground turkey and cook it all the way through.  If it didn't completely thaw out, it's OK.  It will cook just fine.  Break it up as it's cooking.  This will take about 4 minutes or so.

Add the packet of McCormick chili seasoning.

Pour in contents of cans - tomatoes and beans.  Add the chopped jalapeno as well.

Stir to mix well and let it heat up.

Add dry seasonings to taste:  oregano, cumin, chili powder, parsley, black pepper and Tony Chachere's.  I never measure, but I would estimate approximately 1/2 tablespoon at a time.  YOUR taste buds dictate what YOU like.

Let it simmer for a while...maybe 10-15 minutes.


SUBSTITUTIONS:

*  Ground beef is fine too, I just prefer less fat.

TIPS:

*  HEB brand diced tomatoes have a variety of "flavors".  If you can't find chili flavored diced tomatoes, add extra chili powder to a can of diced tomatoes.  Add chipotle Tobasco sauce to diced tomatoes if you can't find chipotle diced tomatoes.

* Use 2 cans of beans that YOU like.  I also swap in pinto beans and kidney beans for variety.  Honestly, I use whatever is in my pantry (EXCEPT black-eyed peas and garbanzo beans).  If you try those or any others I haven't mentioned, please let me know how it turned out!

*  If your chili is looking/feeling too thick, add some water!

*  Bird's Eye has some frozen rice (white and brown) that I keep on hand in case of "emergencies".

Tony Chachere spices are my best friend.  I never cook with salt, as this has enough in it for me...in addition to some other seasoning goodness.

Here is the regular one:

 

And here is my BFF, the Hot and Spicy version:

  

 *  Occasionally, I will have some fresh spinach in the produce bin of my frig.  Chop it up and sneak that in to the pot of chili if it's looking like it's starting to wilt.  They (the men and kids) will never know.  And if you've eaten chili at my house, you've probably had it already, so give it a try on your own!

*  Set up a bar with some little extras:  cheddar cheese, chives, sour cream, even salsa.

*  Cornbread is also a good accompaniment.  Corn-Kits is my go-to brand when i don't have time to do it from scratch.  Jiffy is much too sweet to me.

Questions/comments???