This chili recipe has been handed down in my family for many generations, on my moms side. My mom grew up on a farm in Canada and didn’t have much spice, or rather spicy, in her life. My mom used to make this when the weather started turning a little cold and it makes me feel warm and fuzzy inside. I have made a few modifications from her original recipe based on my liking (obsession) of kidney beans and a little bit of spice
Feeds 8-10 people
Ingredients:
- 2lbs ground turkey
- 1 large can of Bush’s Baked Beans
- 5 fresh tomatoes – diced
- 1 can spicy black beans (Whole Foods)
- 4 cans low sodium dark red kidney beans
- 1 large sweet yellow onion
- 1 large pepper (I love red)
- 2-3 tablespoons chili powder
- 1 tablespoon Tony Chachere’s Famous Creole Seasoning
- 1/2 cup pure maple syrup
Directions:
- Brown the turkey. Meanwhile, dice the tomatoes, onion, and pepper. Drain the kidney and black beans.
- Once veggies are diced, put them in a bowl, add 1/4 cup of water and microwave until soft (typically between 3-5 minutes depending on the microwave). Open remaining cans
- Once the turkey is browned, drain and add to a large pot along with beans, veggies, and chili powder. Stir and simmer
- Once simmering, add Tony’s and maple syrup. You can add more of each, to taste.
- Stir and simmer for a minimum of 2 hours (6 hours is my perfect number).
Credit: Cheryl Cardell
