A Chilly, Chili Day

As I write this post, the temperature in my neck of the woods is -6. Brrrrr! It's a great day for chili and corn bread. These are leftovers from dinner last night; we had some friends over before we went to our Monday evening Bible study. This is real comfort food for a real cold day.

The recipe, which is in my Favorite Brand Name Cookbook (Collector's Edition), is always a hit, and I thought I'd share it with you.

Hearty Turkey Chili

1 cup chopped onions

1 cup chopped green bell pepper

2 cloves garlic, minced

1 tablespoon vegetable oil

2 pounds ground raw turkey

2 (14 1/2 ounce) cans tomatoes, cut into bite-size pieces (see * below)

1 (12 ounce) bottle chili sauce

1 tablespoon chili powder (see * below)

1 teaspoon lemon pepper seasoning

1 teaspoon dried basil leaves, crushed

1/2 teaspoon dried thyme leaves, crushed

1/8 to 1/4 teaspoon hot pepper sauce (see * below)

2 (15 1/2 ounce) cans kidney beans, drained

Sliced scallions

Shredded Cheddar cheese

Dairy sour cream or plain yogurt

In Dutch oven, saute onions, green pepper and garlic in oil. Add turkey and cook until lightly browned. Add tomatoes, chili sauce, chili powder, lemon pepper, basil, thyme and hot pepper sauce. Cover; simmer 45 minutes. Add kidney beans; simmer an additional 20 minutes. Serve topped with scallions, cheese and sour cream. Makes 8 servings.

*We like stewed tomatoes.

*I use less chili powder and omit the hot pepper sauce because we don't like very spicy food.

The corn bread recipe came from the back of the Quaker yellow cornmeal box. It was easy and delicious!

If you make the chili, let me know how you like it.

Warm winter blessings,

Wanita