Tonight is hubby's last night home for the week, and when he comes home next it will *probably* be for either 48 or 72 hours (he might be able to get next week off, but I'm not holding my breath). He has to weigh-in tomorrow, and has been eating basically 'protein only' for the past several days, worried he weighs too much. So tonight I made my version of 'homemade chili' - and thought I should share this incredibly simple recipe with you all!
Disclaimer: I don't like chopping fresh ingredients, so my recipes are all SUPER SIMPLE like this - but I usually do at least start with dry beans and simmer them all day. I cheated with canned beans for this recipe because I didn't have time to do the all-day version.
1 lb ground turkey
1 can pinto beans
1 can black beans
1 can kidney beans
1 can tomato sauce
1 tablespoon(ish) chili powder
1 tablespoon dehydrated chopped onions
dash of garlic powder
dash of powdered 'pico de gallo'
salt to taste
In large skillet, brown ground turkey until crumbly. Add chili powder, dried onions, garlic powder, and pico de gallo. Stir over medium heat until well blended, then add tomato sauce and reduce heat to LOW. Cover and simmer for 5 minutes. Empty beans into a large pot. Bring just to a boil, then reduce heat, stirring occasionally. When meat mixture is done simmering, add to beans and stir. Taste at this point to determine whether or not you want to add salt. Cover and simmer for 15 minutes on low heat, stirring occasionally. Serve with grated cheese.
**I like to keep an extra can of beans handy, in case I over-season or over-salt this. My son asked me tonight why I don't make chili with the diced (canned, of course) tomatoes any more, so I may go back to that for the next batch. Also yummy served with cornbread muffins - I love the Marie Callender's mix, literally JUST ADD WATER! only 20 minutes to bake if you use a muffin tin.
If you use ground beef instead of turkey, don't forget to drain off the fat after you brown the meat.