By Connor Forbes
My kids claim they don’t like beans. That made it a little tricky to make chili this week. But it was cold and windy, and chili felt right. I got a little clever with the marketing and told them it was basically meat sauce but a little different. And that isn’t totally dishonest.
There was no fooling my oldest, he’s 9 after all and knows my tricks. He picked out the beans but enjoyed the rest. My 5-year-old and toddler ate it up, hook and sinker.
Ingredients
- 2 lbs ground turkey
- ½ large onion, diced
- 6 cloves garlic, minced
- 15-ounce pinto beans
- 15-ounce tomato sauce
- 15-ounce canned corn
- 1 tsp salt
- 1 tbsp cumin
- ½ tbsp smoked paprika
- 2 bay leaves
To Make
In a pot, over medium heat, add onions, garlic, ground beef, and salt. Brown. Chop with spatula. Add beans, tomato sauce, canned corn, cumin, paprika and bay leaves. Simmer for as long as you can to thicken, up to 3 hours, but certainly doesn’t half to be. I simmered for about 30 minutes to avoid a revolt from my hungry family. I served this over pasta, and garnished with green onion, diced onion, and chili flakes. Sour cream, shredded cheese, and Fritos are great toppings too. Eat!