Mmm. Chili. There's nothing like a good hot bowl of chili, even in the summer. For us, it's a year round comfort food that also happens to be pretty good for you. I make mine with ground turkey instead of beef. It has a softer texture and blends wonderfully with lots of tomatoes and spices. You can make it thin like a soup or thick like a sauce. Eat it hot. Eat it cold. It's all good. Really gooood!
Ingredients
Chili:
2 pounds ground turkey
3 cloves chopped garlic or 3 tbsp chopped garlic scapes
½ cup chopped onion (any color is fine) or scallions
2 cans beans (kidney, black, or any of your choice)
2 cans diced tomatoes or fresh tomatoes
3 cups of water (less if you want a thicker chili)
2 tbsp chili powder
1 tbsp cumin
salt and pepper to taste
fresh chopped herbs (optional)
2 beef bouillon cubes (optional)
Layers:
1 pound cooked pasta of your choice (a thicker one is best)
½ cup shredded cheddar
½ cup chopped red onion
sour cream
chopped jalapeños, green chilis, tomatoes, etc (optional)
Instructions
Brown the ground turkey, garlic and onion. (Since turkey is so lean, I don't drain the fat, but you can if you want. )
Add canned or fresh tomatoes, beans, spices and bouillon. Add water until you get the consistency you want.
Bring to a boil. Simmer, stirring occasionally for 20-30 minutes.
Serve on top of freshly cooked pasta. Add chopped onions, shredded cheese, sour cream and any other toppings you desire.
Serve and enjoy!
Notes
We easily get two meals worth of chili out of this batch for our family of five. You can freeze the extra, or use it as a second meal. We love to serve five-way chili dogs a few days after we have this dish!
Recipe by Frugal-Moms.com at https://www.frugal-moms.com/kims-five-way-chili/