This recipe has been the go-to chili recipe in our household for close to ten years. Black beans are my favorite variety (and they're smaller and less beany inside), and with the tomatoes puréed first there's nothing the kids (ok, or me) find offensive. Shortly after we moved back to Muskegon, Marty's mom dragged me to a cooking night at a local church, where Deanna House told funny stories while walking us through her recipes. I have no idea what any of the other ones were, but this one stuck!
1 pound ground turkey
1/2 cup chopped onion
2 28-oz cans whole tomatoes, crushed (I purée)
2 15-oz cans black beans, rinsed and drained
1 4-oz can diced green chiles (mild, medium, or hot...you pick)
1 Tbsp instant beef bouillon or beef base
1/4 tsp garlic powder
1 Tbsp chili powder
1 tsp cumin
Cheese, crushed tortilla chips, and sour cream to top if desired.
Brown the turkey and onion in a soup kettle until cooked. Drain.
Add remaining ingredients and stir well.
Heat to boiling, stirring often. Reduce heat and simmer 30 minutes, stirring occasionally.
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