Week 44 of 52
Location: Big John Lake, Mi
So it finally came. Yesterday and all night long it snowed. All day today it continued to snow. Everything is so beautiful. Goodbye ugly brown. This morning I got up and helped Rachel shovel her way out of the driveway so that she could slowly make her way to work. Ugh, what a job. Thank you Dad for finding the house with the longest driveway in the neighborhood. And thank you dear hubby for leaving the tractor with the snow plow and snow blower locked up in the pole barn.
So tonight is for cuddling up with some soup and a movie. Maybe I can convince Cameron to build us a fire in the fireplace too.
2 t olive oil
1 C chopped red onion
1 T minced garlic
1 large jalapeño, finely diced
1 lb ground turkey
1 15.5 oz can light kidney beans
1 15.5 oz can great northern beans
28 oz low sodium, fat free, Beef Broth
1 small can Rotel Zesty Tomato and Green Chili Sauce
1 small can Diced Tomatoes with Green Chilies
1 T corn starch
1/4 cup water
Saute onions in oil for 2-3 minutes. Add garlic for 30 seconds, then add jalapeño for 30 seconds. Add ground turkey and brown. Drain if necessary. Add beans, broth, sauce, and diced tomatoes, bring to a boil. Turn hit to low and simmer for 15-20 minutes. Stir together corn starch and water, add to chili and simmer for an additional 5 minutes. Add your favorite chili toppings and enjoy. This makes 10 cups of chili.
I didn't think about it last night but when you toss in the cornstarch some cilantro would be really nice in this also. If you like a really thick chili then you could also toss in another tablespoon of corn starch.