Pardon the pun 😉
As promised from last Saturday…and just in time for the LA area’s latest “Storm of the Century” (I know, we Angelenos go on about the drought forever, and then the moment a few drops fall from the sky, we’re putting out sandbags…but this one really does look like it will pack a wallop), here is the recipe for some yummy, hearty, heart-warming, belly filling chili:
What You Need:
1 large onion, diced
1 package lean ground turkey (I use lean, and not extra lean, because that tastes like sandpaper, even doctored up) – if you’re a veggie, you can use soy crumbles or eliminate this part entirely.
3 15 oz. cans organic kidney beans, drained
1 15 oz. can whole kernel corn, organic if you can get it, drained
2 15 oz. or 1 large (28 oz.) can of diced tomatoes, organic if you can get them (Costco’s Kirkland brand is nice)
1 15 oz. can of tomato sauce
2 small cans of fire-roasted green chilies (optional, especially if you use taco seasoning on the hot side)
1 packet of ranch dressing mix (your favorite brand will do, I use Hidden Valley)
1 packet of taco seasoning (your favorite brand will do, I like the Trader Joe’s one, but it is on the spicier side, be warned!) – you can also make your own. Here’s a link to a yummy DIY recipe and another.
2 cups of water
What You Do:
In a large stock pot (8-quart), sauté the onion and the turkey (if you’re going that direction) on medium heat until the turkey is just browned and the onions translucent.
Once that’s done, add the tomatoes and sauce, then the beans, corn and chilies (if you use them.) Stir that mix up and add the packets of ranch and taco seasoning and stir again. Then, add the water and stir one more time.
Cover and simmer for 30-60 minutes. The longer you simmer, the more the flavors will meld. It’s really best the day after you cook it, and …the days after that!
***Makes 5-6 quarts of chili or about 10-12 servings, and since the little monkey doesn’t eat it (she’s a picky monkey, and a cheeky one) – this will last us for 4 days or so, then we freeze the rest.
A few other tips:
It’s yum with some grated parmesan cheese on top, and if you need to stretch the recipe, it’s also great with a little bed of whole wheat fusilli on the bottom.