Speedy Chili

2 T. butter or margarine (you may also use any type of cooking oil)
1 medium onion, chopped
2 cloves garlic, minced
1 lb. ground turkey (or ground beef)
1-2 T chili powder (I use 1-1/2 T for moderate spiciness)
¼ t cayenne pepper
¼ t pepper
1 26 oz. can of tomato soup (I usually buy another small 10 oz. can of soup and add it if the consistency is too thick or “dry.”)
1 26 oz. soup can of water
1 can kidney beans (Instead of kidney beans, I use frozen shelled soybeans. I use about ½ to ¾ of the package. Throw it in frozen! It cooks right in the chili. Other alternatives to kidney beans are cannellini beans, pinto beans, chickpeas, or corn.)
*If you want to cut the heat and add more flavor, add a 10 oz. can of cream of mushroom soup to the mix.

Melt butter, add onions, garlic and ground turkey; brown slightly. Add remaining ingredients. Cover, cook on low heat for 30 minutes. Stir occasionally.

OPTIONAL: I also add chopped sweet peppers or bell peppers.

CROCK POT: You can also make this recipe in a crockpot. Simply brown the meat in a skillet first, then place the cooked meat in the crock pot and add the remaining ingredients. Cook on LOW for 6 hours or HIGH for 4.

Of course, the “twist” is the use of soybeans — an unconventional (weird, maybe?) substitution for the usual kidney beans. This is one of my old stand-by recipes that I can make in a jiffy and we all enjoy it — even my preschooler! I hope you will, too.
This recipe was originally posted on my (now-private) blog, in April 2010. 

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