Three bean chili soup
This recipe creates a huge pot full of soup/chili, so you may wish to cut it in half if you have a small family and hate leftovers. It tastes even better after a day or two and the spices have marinated together.
2.5 pounds ground turkey
28 ounces canned diced tomatoes
Medium onion diced
Head of celery chopped
One can kidney beans.
One can black beans.
One can garbanzo beans
One can corn (optional)
One cup brown rice
12 cups water
6 cloves garlic
1/4 cup chili powder
1/4 cup cumin
2 Tablespoons salt or less if your beans are very salty.
Pinch of oregano
Red pepper flakes to taste
Place your ground turkey, diced onion, and chopped celery in a large stock pot and turn the burner on to medium heat to cook your turkey. Crush or finely chop your garlic and add it to the turkey. Stir your turkey to get it even cooked with the celery and onion. Once it is cooked at least half way or 20 minutes, add your salt and spices. Add your canned tomatoes, not drained, to the pot and mix well. You can add half of your water and bring it to a simmer for about an hour. Then add the rest of your water along with the black beans, kidney beans, and garbanzo beans. Be sure to drain your beans first. I even rinse them. You can add a drained can or corn if you like at this point, or even frozen corn. We sometimes do and sometimes don’t depending on our moods here.
Bring the pot back up to a simmer and then leave it on low for a good 90 minutes to continue cooking and intermixing the flavors.
Shut off your heat and let the pot cool for a few minutes. Dish up, garnish with your favorite cheese or sour cream, an enjoy!
