Chili: A Versatile Dish and So Easy to Make

When I was a child, I couldn't stand the taste of kidney beans and as a result I did NOT like chili. Now a days, I love it and make it almost every week. It is such a versatile dish and so easy to make. You can use it as is, chili, or use it more as a soup. Aaron likes it as a salsa for his Tostitos.     
​It's healthy too!  

I start my chili the night before by soaking the beans overnight. If you use canned beans, omit this step.

All the ingredients I use for chili.

I soak one cup each of black beans, kidney beans and pinto beans. You can use whatever types of beans you like and however much you want to use.

The beaners before soaking.

Lots of water added. See y'all in the morning!

In the morning I give the beans a quick rinse and add the other ingredients in no particular order. I add four cans of chopped tomatoes.

I add some chopped onion, garlic powder (I forgot to buy more garlic cloves), salt and pepper.

I add one pound of ground turkey, you can use ground beef or omit the meat altogether.

I add 3 tablespoons of chili powder. That's as spicy as I prefer it to be. I am a wimp when it comes to spicy foods. Clint, on the other hand, adds hot sauce to his individual serving. Funny story ~ Lindsay accidentally used paprika instead of chili powder one time. :D

That's it! Some people really get creative and add many other things to their chili.

Turn the crockpot on low and let it cook all day. If you use canned beans it won't take near as long to cook.

Almost supper time! Chili is all ready to go!

Supper is served! A bowl of chili, a small salad and chili with cheese and Tostitos.

This is the way Aaron likes his chili. ;o)

Happy chili making!

                                      ~Tracy