When I think of fall I think of warm, hearty soups. And when I think of soups I immediately think of chili! My mom makes a simple beef chili with red kidney beans. It was always very good, but simple – I wanted to jazz it up a little.

I like to use ground turkey in my chili. I think it holds up a little bit better and is better for you. I also like to use 3 different types of beans as well as add in some corn, both yellow and white for no other purpose than color variety. The seasonings in this chili I think are what make it! Chili powder is only 1 of many seasonings!

You can make this in the crock pot or you can make it over the stove. Just make sure you cook it for several hours so the flavors can mingle and develop!

One final thing to note about this recipe is that you do not drain any of the cans, including the beans! This chili uses the starch and syrup in the beans to help thicken it. This really is a dump and stir kind of a soup!

Ingredients

– 1 large onion, diced
– 1 lb ground turkey (beef or chicken would work too)
– 1 can of red kidney beans
– 1 can of black beans
– 1 can of pinto beans
– 1 can of yellow whole kernel corn
– 1 can of white whole kernel corn
– 1 large can of petite diced tomatoes
– 1 large can of crushed tomatoes
– 1 regular can of tomato sauce
– 1 packet of ranch dressing mix
– 1 packet of taco seasoning
– 1 tsp chili powder
– 1 tsp garlic powder
– 1 tsp cumin

Directions

In a skillet, brown the meat and pour off any extra fat. Set aside.

In a large soup pot or crock pot on medium high heat, pour in the crushed tomatoes. Sprinkle in the two packets of seasons and the 2 teaspoons of other seasonings and stir to combine.

Add in the beans (undrained), corn (undrained), diced tomatoes (undrained), diced onion, and browned meat. Mix well.

Once soup comes to a low boil, reduce heat and simmer for several hours.

Top with a dollop of sour cream and some shredded cheddar cheese.

Enjoy with tortilla chips or cornbread!

Much Love,

M