I am not kidding when I say this – below is the EASIEST Chili recipe in the entire world. I stumbled upon this goldmine a few years ago in a random cooking magazine. At first glance, I was very skeptical, because it seemed too good to be true. Now, being the good Midwestern gal I am, I love a good hearty chili. But, sometimes I don’t have all day to chop ingredients and let it cook low and slow. So, voila – your family and friends will love this, and no one will know it took you only 30 minutes! Oh, did I mention it is pretty healthy? MIRACLES HAPPEN!
2 tbsp Vegetable Oil
1 lb Ground Turkey
1 Yellow Onion
1 15 oz can Pinto Beans
1 15 oz can Black Beans
1 15 oz can Diced Tomatoes
1 11 oz can Yellow Corn
1 1oz packet Dry Ranch Dressing Mix
1 1oz packet Taco Seasoning (you pick the spice level)
In a large pot or dutch oven, heat the oil over medium/high heat. Dice the onion, and add to the oil. Salt it slightly, and give it a stir – salting the onion makes it “sweat”, which means it starts to cook down/wilt. After the onion becomes translucent, add in the ground turkey. Break it up and stir until it is browned and cooked through. Open the 5 cans, and dump in the pot – do not drain. Then, add in the ranch and taco seasoning. Stir until it is well mixed, then bring to a boil. Simmer for 10-15 minutes, serve, and enjoy! I am very much a toppings person, so I recommend serving this with a side of sour cream, cheddar cheese, scallions, diced red onion, and cilantro – this way, people can garnish to their liking! Pairs very nicely with my cornbread.
Serves 4-6 People