This may sound unappetizing to some of you but my fondest memory of chili is eating chili cheese Fritos from the ice cream truck after church. It was the most rewarding part of sitting through Sunday School, praise and worship, sermon, more praise and worship, testimonies, offering and closing prayer. As soon as the ice cream man rolled up in what looked like a converted utility van, it was as if God had finally answered my prayers. At the time it was the most scrumptious chili from a can a kid could've asked for, however we all know where canned chili can lead. So, to avoid a tummy ache and possible dysentery, you may want to follow the recipe below and grab a bag of Frito Lays scoops from the store or pair it with your favorite instant cornbread. Yum yum!
Time: 50 mins, Servings: 6
- 2 small onions, chopped
- 5 garlic cloves, chopped
- 2 teaspoon chili powder, to your taste
- 1 bay leaf
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- ½ tablespoon coriander
- 2 teaspoon red pepper flakes (to taste)
- ¼ cup cilantro
- 3 lbs 99% lean ground turkey (or impossible ground meat for vegetarian option)
- 2 16 oz cans of cannellini beans, rinsed and drained
- 2 16 oz cans of white navy beans, rinsed and drained
- 2 cups of fat free chicken broth (veggie broth)
- 1 tablespoon olive oil
- Salt and white pepper to taste (don’t go hunting for white pepper, black is fine)
- Heat oil in a Dutch oven over medium-high heat.
- Add ground turkey, onion and garlic.
- Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
- Add oregano, cumin, coriander, white pepper and salt, stir it all up. Pour in white beans and red pepper flakes (us sparingly when making for kiddos)
- Pour in broth; bring to a boil.
- Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened about 25 minutes.
Leftovers: Cover and refrigerate for up to 3 days or freeze for up to 3 months.