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Sunday: loggersbrat's what we had for dinner. Here are some interesting chili recipes...


Summary: Quick and easy–ready for company–recipe!


2 lbs. ground turkey
3 (15 oz.) cans Mexican-stewed tomatoes, undrained
3 (15 oz.) cans Bush’s black beans, drained
3 (15 oz.) cans Bush’s kidney beans, drained
4 cups peach mango salsa (I use Costco’s brand)
3 tsp. smoked ground cumin
3 tsp. chili powder
salt and pepper

Cook ground turkey; strain. Season to taste with salt and pepper.
Add to a large pot; add in the beans, tomatoes, salsa and spices.
Heat on medium high for 10 minutes, stirring constantly. Turn down to low and simmer for 20 minutes.
Taste and season to taste.
Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Jerk Chicken Chili
source: adapted from Pam Anderson, Perfect One-Dish Dinners


1 tbsp olive oil
1 large yellow onion, chopped
1 yellow bell pepper, chopped
3 tbsp chili powder
1 1/2 tsp dried thyme
1 tsp ground cinnamon
1/2 tsp ground allspice
1 large rotisserie chicken, meat removed and shredded (about 6 cups)
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 can (15 oz) black beans, undrained or partially drained
1 can (15 oz) small white beans, undrained or partially drained
2 tbsp chopped pickled jalapenos
3 large garlic cloves, minced
1/2 cup chopped fresh cilantro
1 oz semisweet chocolate
2 tbsp cornmeal or 3 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)

Heat oil in a large pot over medium-high heat.
Add onion and bell pepper and cook, stirring until softened, about 5 minutes.
Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.
Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.
Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired.  If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken.  Turn off the heat and let stand for 5 to 10 minutes before serving.

Shrimp and Red Bean Chili

Here’s a fun seafood chili recipe you can dig into. We busted out the black tiger prawns for this one, thick and heavy shrimp that will satisfy your cravings for shrimp, all wrapped up into a nice and spicy chili recipe.


1 small onion, chopped
1 poblano pepper, chopped
1 tablespoon olive oil
1 can (15 ounces) red kidney beans, rinsed and drained
8 ounces tomato sauce
2 Roma tomatoes, diced
1 cup chicken broth
2 tablespoons hot sauce (pick your favorite)
1 teaspoon ground cumin
1/2 teaspoon dried basil
1 tablespoon chili powder
1 pound raw shrimp, peeled and deveined
Cooking Directions

In a large saucepan, saute onion and poblano pepper in oil for 4-5 minutes or until crisp-tender.
Stir in the beans, tomatoes, broth, hot sauce, cumin, chili powder and basil.
Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Add shrimp; simmer 10 minutes longer or until shrimp is pink and cooked through.
Serve with rice if desired.
Makes about 4 servings.

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