When I told Nathan chili was on the menu a few weeks ago, he looked at me like I was insane. Who eats chili in the middle of 100 degree weather in Georgia? Usually I’d agree, but I needed another freezable food, and chili works well. So I turned on the stove to make some chili when it was over 100 degrees outside. Sure, I turned up the air conditioner to compensate {I was 9 months pregnant!}, but it worked out well.
Chili {my own recipe}
Ingredients:
- 2 lbs ground turkey
- 2 green bell peppers
- 1 1/2 red bell peppers
- 1 vidalia onion
- 2 tbs minced garlic
- 1 tsp red pepper flakes
- 3 tbs chili powder
- 3 tbs BBQ sauce
- 2 cans light red kidney beans, drained
- 28 oz can diced tomatoes
- 2 tbs sea salt
- pepper
Directions:
- In a skillet, cook the ground turkey. Cover until brown, stirring occasionally.
- Meanwhile, chop the bell peppers and onion.
- In a large pot, add the chopped vegetables, BBQ sauce, garlic, chili powder, salt, and red pepper flakes. Mix and cook on low.
- Once the turkey is done, add it to the large pot.
- Add the beans and tomatoes to the pot with the rest of the ingredients.
- Mix all of the ingredients well and cover. Cook for 30 minutes on medium.
- Serve with cheese and sour cream.
Grade: A-
Comments: I tend to just go with the flow when it comes to chili. Whatever I have around that day usually ends up in the pot. This was definitely one of my better chilis. Since I don’t eat spicy foods, I have to make sure to add extra chili powder to Nathan’s when I put it in the bowl. We ate this with some cornbread {YUM}, and it was great! We’ve since eaten the frozen leftovers, and honestly, they were amazing. Chili freezes so well. It retains all of its flavor, and a few minutes in the microwave is plenty to make it delicious again!
