Chili

To me, chili is synonymous with away football games in the fall. In fact, this chili is not unlike a life-saver. On these "football Saturdays," my mother and I often wouldn't see my brothers and dad for hours on end. Aside from the occasional scream, whoop, or holler that would emerge from the basement, we could have been on the moon and not known a difference. If it weren't for hourly chili refills, I probably would remember my male family members in little bits and pieces, like soldiers who are constantly leaving for war, or an uncle that stops by only when out of money or jail, and is never to be seen again for the next five years. A tad dramatic, I know, but I'm telling you, the spirit of "Football Season" overcomes these men like the Holy Spirit at a fundamentalist convention. Praise the Lawd!

Chili

Equal parts canned beans and canned diced tomatoes (usually 3 each). I like to use all different types of beans like butter, red, black and chili beans, to give the soup some variation and color. Sometimes, in a rather Jessica Seinfeld-esque way, I will even puree some beans and mix it in with the tomatoes for a thicker soup.

1 package lean ground turkey
1 Chili Seasoning packet
sour cream (optional)
shredded cheese of your choice (optional)
shredded coconut (optional)
tortilla chips (optional)

In a skillet, cook turkey over medium-high heat. While "browning," (the leaner the turkey, the lighter it will remain), combine beans, tomatoes, and seasoning packet in large pot and bring to a simmer.

When turkey is fully cooked, add it to the pot of soup. Add the rest of the ingredients to taste. It is insanely easy!