Small bowl of chili topped with parsley.


Serves: 6


  • 1-lb. ground beef or turkey
  • 1 cup chopped onion
  • 1 can kidney beans (15-oz.), drained and rinsed
  • ½ tsp garlic powder or 1-2 cloves garlic, minced 
  • 1 can diced tomatoes (14.5-oz.)
  • 1 can tomato sauce (14.5-oz.)
  • 1 can whole kernel corn (15-oz.), drained
  • 1 cup water
  • 1-2 Tbs chili powder, to taste
  • 1 tsp dried basil or dried oregano
  • Salt and pepper, to taste


  1. In a large pot, brown ground beef or turkey with the chopped onion. Drain off fat. 
  2. Stir remaining ingredients into the meat mixture.
  3. Cook over medium-high heat until boiling. After reaching a boil, reduce to a simmer.
  4. Simmer for about 20 minutes, stirring occasionally.
  5. Taste and adjust seasonings, if needed.


  • Replace the meat with a can of your favorite beans. 
  • Add fresh or canned chiles for more of a kick.
  • Top chili with shredded cheese, sliced green onions, or a spoonful of plain yogurt.

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