Chili is a hardy meal that is so versatile. It is great for family gatherings or cooking for a crowd. Today, I’m making it to take for a hospital visit, this way I can feed everyone with one dish.
Now I add diced tomatoes, pinto beans, and the spices. I also rinsed the beans and used no sodium tomatoes to reduce the overall sodium, as this is an older crowd I’m cooking for, and everyone is careful with their salt intake.
Give this a stir and simmer for about an hour.
Here I used:
1 lb ground turkey
15 oz can pinto beans, rinsed and filled with fresh water
15 oz can diced, no sodium diced tomatoes
4-6 green onions, diced, separate the whites from greens
5 tbsp chili powder, 2 tsp cumin, 1 tsp black pepper, 1/2-2 tsp of cayenne pepper (optional to heat tolerance), 1 tsp paprika, 1 tsp garlic powder, 1 tbsp onion powder
1 tbsp fresh/frozen chopped parsley, 1 tsp fresh/frozen thyme
Optional–sauté meat with diced onions, chopped fresh garlic, 1/2 fresh habanero pepper finely diced.
Sides: since I’m taking this to a hospital, I avoided the raw onions and used diced green onions, shredded cheddar, sour cream, crackers, and store bought corn bread muffins. This way you can heat the chili in one dish, heat the corn bread in the paper box. Take some bowls/spoons, and this is a great mobile feast!