As of late, I’ve had a number of friends confide, either directly to me or via their entire friend network on Facebook, that they can’t cook.
Pish posh! Obviously there’s a difference between getting food on the table and creating a culinary masterpiece, but most of us haven’t the time nor the energy for masterpieces. And if you do, ignore this post.
But if you simply want to get a great hot meal on the table in the time it takes you to make your kids-slash-husband stop whining, then this one’s for you.
You can poo-poo my use of canned vegetables and chili seasoning straight from the packet (or make this gluten-free with this recipe), but a word to the wise: I have made this dish in so many different ways, so many times, and the winner always remains the same: this version.
Don’t even bother draining those cans – the liquid they supply adds a perfectly, if slightly salty taste to the chili and if you use reduced sodium versions, you can pretend it ain’t half bad. Also, and I am not, by any means, a Lawry’s spokeswoman, but believe me when I tell you do not use McCormick’s or (gasp!) Trader Joe’s chili seasonings. They aren’t as good, you’ll have mussed up your kitchen for naught and you’ll have nothing to prove for it.
This recipe makes a ton o’ chili, so if you’re lazy like me and don’t want to cook every night, night after night, after night, after…. Oh, sorry, where were we?
Right. Not cooking. This chili freezes up just fine – get those 2 ½ cup plastic containers, scoop 2 cups of chili into each one and declare yourself a winner.
Perfect comfort food: nourishing, low-fat and hearty. Pair with crusty bread and an India Pale Ale for a quick supper. This also freezes well; try individual 2-cup portions.
- 2-3 tablespoons olive oil
- 1 red onion, chopped
- 4 cloves garlic, chopped
- 2 pounds ground turkey
- 1 15.25-ounce can whole kernel corn
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can black beans, preferably 50% less sodium
- 1 15.25-ounce can kidney beans, preferable 50% less sodium
- 1 1.48-ounce packet Lawry’s brand chili spices & seasonings (make this gluten-free with this seasoning)
- 1 cup water
- In a large pot (at least 4 quarts), heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
- Add the turkey and brown until cooked through.
- Sitr in the canned vegetables, including their canning liquid.
- Add the water and Lawry’s spice packet. Stir.
- Bring to a boil, then reduce to a simmer over low heat. Allow to simmer for 10 minutes, stirring occasionally.
- Serve with sour cream, green onions, corn chips or shredded cheese, if desired.