surprising chili

I started this as a pasta sauce, thinking to use a bunch of mushrooms that sprouted from the mushroom kit I got at the Junior League Gift/Garden Show in Lacey, WA a week ago.

Parts list:

• olive oil
• an onion, chopped
• a clove garlic, chopped
• 2 sweet peppers (any color)
• two cans of S&W Santa Fe recipe cooked beans w/corn, peppers, spices. substitute cooked kidney, white beans, garbanzos, Pinto beans or anything you have handy
• one can of diced tomatoes
• ground or chunk turkey, chicken or any meat you want. Or no meat at all. I saw 1/2 pound of some kind of poultry in the freezer, that went in next--twasTurkey
• 3 tsp of Chili powder
• bunch of mushrooms, sliced.
• Carrots, any quantity, for color and if you have them.
  

Do this:
1-2 T. olive oil into a saucepan.
saute onion & garlic 'til onions are nicely heated.
adding a couple peppers (any color), sliced,
The turkey went in next.
cook them a bit then add the two cans of beans.

one can of diced tomatoes. heat up
add optional carrots.
3 tsp of Chili powder.
add mushrooms. heat up 5-10 min.

Eat up.


It is hard to overcook this mixture. You can serve over a bed of chopped spinach to round out your meal.

If you're from Cincinnati, you'll cook up some spaghetti pasta, drain it and top it with the chili, fresh diced white or yellow onion, some cheddar cheese and call it a four way. see http://www.skylinechili.com/menu.pdf Frankly, this dish stands on its own--who needs the spaghetti?