When I had my second baby, my friend and neighbor Debbie brought this chili. We loved it so much I asked for the recipe and it’s been a regular at our house ever since. This is a perfect “pantry meal” for the fall. It’s warm and hearty, and I can make it at just about any time given that I keep most of the ingredients on hand. We like it topped with plain yogurt and served with warm corn bread. This recipe makes just enough for dinner for four, then lunches the next day for two.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
My husband, Bruce Becker, used to work with you at the ACC and turned me onto your website. He sent me your turkey chili recipe which I made tonight….and loved it. Now I’m combing through your recipes for holiday and brunch ideas. What a wonderful accomplishment for someone who loves to cook! Thanks. Sue
Hi Sue! So nice to hear from you. I loved working with Bruce! Please tell him hello for me. I’ll be posting some holiday ideas later this week…
You’re my go-to girl when I want new ideas for dinner! I’m making this tonight; looks delicious!
I love being your go-to girl! I make this about once/month. I made it last week and realized the turkey meat was bad. Since I already had the onions in the pan, I proceeded without the meat. It was still very tasty!
This was yummy! My only complaint is that the recipe wasn’t big enough to provide a full meal of leftovers tonight! I will make a note to DOUBLE next time, so we have enough for two nights. Thank you!
Super yummy and very easy! My 6 year old gave it a 1000 on a scale of 1 to 10 :-). We used 1/2 tsp of chipotle chili powder (and no regular chili powder). And I used cannellini beans instead of black beans because I grabbed the wrong can!
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