Chili is definitely a staple in my house – an easy one pot meal packed with protein from the ground meat and beans.  It is the perfect compliment to Sunday Funday festivities but is so easy it can really be an any night meal!  I like my chili with a bit of a kick, over some rice topped with shredded cheddar.  But this is a totally dish you can customize, so get creative!

Vegetarian?  No problem, just lose the ground meat and add diced tofu or some additional beans.

Ingredients

1 lg can crushed tomatoes (If you use whole tomatoes, pulse in the blender to get a smooth texture)

1 can chili beans (a mix of red kidney beans, black beans and pinto beans)

1 can white kidney beans

1 package ground turkey

1 onion chopped

2 tbsp olive oil

1 ½ tsp each paprika, cumin, coriander, garlic

¼ – ½ tsp cayenne

¼ tsp red pepper flakes

In a medium to large pot, heat 1 tbsp of olive oil over a medium heat.  Add ground turkey and cook until browned.  While the turkey is cooking chop your onion.  Remove the turkey from the pot and put in a bowl.  In the same pot, heat the remaining olive oil and add the chopped onion.  Cook until the onions start to become translucent.  Add the meat back to the pan and mix will to incorporate the onions.  Next, add the tomatoes and beans (with the liquid) to the meat mixture and stir well.

Once all the ingredients are in, it is time to add some heat with your seasonings.  This is all a matter of personal preference.  I used ½ tsp cayenne and the chili definitely had some kick to it!  The first 4 spices will not add heat just depths of flavor.  The cayenne and red pepper flakes and where you can adjust for more or less kick!  Mix well to incorporate and cook for about 30 minutes over a medium/low heat.

Serve over rice or with sour cream, shredded cheddar, sliced jalapenos, sliced olives as toppers.  Sky is the limit!  You could even make nachos for game day!

Leftovers make a great lunch option and easy to transport in mason jars!