It’s safe to say soup season is officially upon us, and this staple chili recipe is perfect for a filling lunch or a hearty dinner when the weather turns nippy. This is such a fave, that frankly, I’m surprised I’ve not posted it yet! Although, I need to give a disclaimer here. It used to be a family favorite for for everyone in our household, but when I first went back to working full-time a dozen years ago, I was hard-pressed to come up with recipes to throw on the table in a hurry after 5 p.m. I had previously been freelancing from home, and could putz in the kitchen between projects. That luxury was lost when I had to be elsewhere from 8-5. Sooooooo… I would whip up a batch of this chili in the evening or weekends to have on hand for dinner. But apparently, I relied on this a little too much, and my sons started groaning, “Chili, AGAIN???”

We took a much-needed break from chili, and I found other recipes I could make in a snap when we needed to eat and run to guitar lessons or hockey practice, etc. (Many of those fast favorites have been posted on this blog.) Were my offspring a little harsh on me regarding this dutiful recipe? I think so. Especially when my son Brandon made this for a church youth group chili cook-off fundraiser, and won the coveted first prize trophy—an ancient can of beans glued to a block of wood bearing a “First Prize” plaque. (Helped that he’s stinkin’ cute and there were lots of teen girls voting…) Who’s dissing my chili NOW, huh?

The original recipe came from my Mom’s friend Arlene, one of those women who always makes great food. I believe she got the recipe from the St. Paul Pioneer Press sometime in the 70’s, but I’m not sure. (Feel free to comment, Arlene!) I’ve altered to suit our changing tastes, and now use turkey instead of hamburger, and have added black beans (unheard of among suburbanites in the 70’s), butter beans, more vegetables, and some additional seasonings. Serve this with the Corn Bread recipe previously posted, and you’ve got a winning combination. Maybe even first place.

Serves 10-12 (But freezes well, if that’s more than you need!)

Rating: Easy

1-1¼ pounds ground turkey (or hamburger)
1 medium or large yellow onion, chopped
1 green pepper, chopped
2-3 carrots, peeled and chopped
1 small zucchini, chopped (optional)
3 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans tomato sauce
2 (15 ounce) cans black beans with cumin and chili spices (do NOT drain)
2 cans corn
1 (15 ounce) can dark red kidney beans
1 (15-16 ounce) can butter beans
1-1½ tablespoons regular chili powder
1 tablespoon chili con carne seasoning (optional)
2 teaspoons ground cumin
1½-2 teaspoons salt

Toppings

Grated sharp cheddar cheese
Chopped scallions
Sour cream

In large fry pan, cook turkey until no pink remains. Put into large Dutch oven, or other large pot in which you will be simmering your chili. Using same fry pan, sauté onion for 2-3 minutes. Add green pepper, carrots, and zucchini (if using). Sauté until onions are translucent, and other vegetables are slightly softened.

Add diced tomatoes, tomato sauce, and black beans to pot with cooked turkey. Stir in sautéed onion mixture. In colander, rinse and drain corn, kidney beans, and butter beans. Once drained, add to pot. Stir in chili powder, chili con carne seasoning (if using), cumin, and salt. Bring mixture to a boil, stirring occasionally. Reduce to simmer, and cook on low for 30-60 minutes. Serve with toppings. Or store in frig to serve later.