Turkey chili

K.I.S.S.-ing in the kitchen

Have you heard of K.I.S.S.? Keep It Simple Stupid. It's a rule in journalism and sometimes — the best times! — a rule in the kitchen. I have my friend Rachel and her lovely and talented mother to thank for this simple and scrumptious recipe for turkey chili. Though I'm sure it's evolved a smidgen over the years and many batches I've made in my own kitchen, I love how it's not only delicious, a crowd pleaser, and wonderfully comforting, but it's also a lesson in kitchen K.I.S.S. 

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TURKEY CHILI

WHAT YOU'LL NEED
1 lb. ground turkey
1 yellow onion, diced
2 TBS olive oil
2 heaping tsp minced garlic (I use jarred)
1 can diced tomatoes
1 family-size can condensed tomato soup
1 can kidney beans, drained
1 heaping tsp cumin (up to 1/2 tsp more, to taste)
1 heaping tsp chili powder (up to 1/2 tsp more, to taste)
1/2 tsp cayenne (red) pepper
salt and pepper to taste
cilantro for garnish (optional) 
macaroni, shredded cheese, & sour cream for serving (optional) 

WHAT YOU'LL DO
1. Heat olive oil in a large pan. Add diced onion and cook until a bit tender and fragrant. Add minced garlic and cook one minute more.

2. Add ground turkey to the onion and garlic, chopping the turkey into small pieces. Sprinkle the turkey generously with salt and pepper as it cooks. 

3. Once the turkey is cooked, add diced tomatoes, kidney beans, tomato soup, and spices. Mix to combine and add additional salt and pepper to taste. Simmer until heated through. Serve with macaroni, shredded cheese, sour cream, and cilantro (optional).

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Growing up, my parents never served noodles with their chili. So I'm eternally grateful to Rachel and her mom for introducing me to the wonders of chili mac. You think chili is the most comforting? You think macaroni and cheese tastes like a giant hug? Just you wait.