Last Sunday, we made Chili for dinner with a little cornbread on the side. YUM!
This recipe comes from one of our favorite, go-to soup books The Big Book of Soups and Stews by Maryana Vollstedt. We modified it slightly based on some ingredients we had… so here is what we did:
1 T olive oil
2 C chopped yellow onions
1 C chopped celery
4 cloves minced garlic
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/2 lb lean ground turkey meat
28 oz canned diced tomatoes w/ juice
1 1/2 C beef stock
1 T Chili Powder
1 t dried oregano
1 t ground cumin
1 t salt
pepper to taste
toppings: cheddar, sour cream, avocado
In a large soup pot, warm olive oil. Add onion, celery, and garlic. Saute until tender. Then add the ground turkey and let cook for 5 minutes while stirring.
Add remaining ingredients except the toppings. Reduce heat to low and simmer uncovered for 45 minutes.