Fall is slowly starting to creep into Virginia and I am so excited. The weather has been crisp and a little cool. The humidity is low and my curly hair has been tamed. Time to break out the soup, stew and chili recipes.
I’ve been making this chili recipe for years. It was given to me by John’s mom, shortly after we were married. I had been trying out quite a few recipes and couldn’t find one to settle on when she recommended her recipe. A few minor changes later (substituting ground turkey for beef, adding black beans) and we found our favorite chili. Like most chili, the longer it cooks the better. You can let it simmer on the stove for a couple of hours or throw it in a crock pot and let it go all day. The prep is super easy. I like to make two batches and freeze one for later. All you need are some tasty toppings (sour cream, jalapenos, cheddar cheese and green onions) and you have a perfect Fall meal.
|Three Bean Turkey Chili||
- 20 oz. ground turkey
- 1 medium onion, chopped
- 1-15 oz. can roasted, chopped tomatoes
- 1-14.5 oz can tomatoes with peppers
- ¾ t salt
- 2 bay leaves
- 1 T chili powder
- 1 T cumin
- 1 8 oz can tomato sauce
- 1 16 oz can red kidney beans, drained and rinsed
- 1 16 oz can black beans, drained and rinsed
- 1 15 oz can bush’s chili beans, do not drain
- 1 t Worcestershire sauce
- If you are using a crockpot, heat a skillet over medium high heat, brown the turkey with the chopped onions. Drain the fat. Add the turkey, onions and remaining ingredients to the crockpot and cook on low heat for 8 hours.
- If you are cooking over the stove, heat a large stock pot over medium high heat. Brown the turkey and onions. Drain the fat. Add the remaining ingredients and bring to a boil. Turn heat down to a simmer and continue to cook for two hours.
- Remove bay leaves and serve with favorite toppings.