Homemade Four Bean Chili

The situation: I arrive home at 6:40PM, Brad gives me a kiss and says, "How fast can you make dinner?" I look at him and, all of a sudden, remember that he has to leave the house at 7PM for his weekly church Young Men's activity. I'm up for the challenge. This surprising simple and delicious chili is the result.

As a side-note, I'm a "non-fan" of kidney beans and always believed I couldn't like chili because chili has kidney beans. Newsflash -- you can use any type of beans you like!!!

INGREDIENTS:

1/2 lb. ground turkey

1/2 onion, chopped

2 cloves garlic, minced

1-2 Tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon paprika

dash of red cayenne pepper

1 28 oz. can crushed tomatoes

2 14 oz. cans beans, drained (your choice -- I used garbanzo beans and a three bean blend with black beans, kidney beans, and cannellini beans. The variety was very nice.)

DIRECTIONS:

Heat olive oil over medium-high heat in a large saucepan. Add onion and garlic and sauté until browned. Add ground turkey, cumin, paprika, and cayenne pepper. Mince turkey in pan, and cook until browned.

(While waiting for the turkey to cook, I prepared the same toast that I mentioned at the end of the cherry tomatoes and goat cheese recipe yesterday.)

Once turkey is fully cooked, add crushed tomatoes and both cans of beans. Cook over medium heat until heated through. 

Serve in a bowl, with a dollop of sour cream if you like.