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.

I used ground turkey to cut the fat and because there are a few non-beef eaters in the midst. First I brown this on medium high heat with a little garlic powder and cayenne pepper.

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.

Now I added some herbs that I had frozen, parsley and thyme. I also added the whites of the green onions. 

Give this a stir and simmer for about an hour.

I put it in a microwave safe dish, I got some store brought corn bread muffins and sour cream then put some green onions, grated cheese, and jalapeños in tiny containers to share. Great meal to go. 

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! 

YUM!