Turkey mole chili, from The Perfect Pantry
Now that it's football season, my chili pots runneth over with all sorts of meat and bean chili (I'm equal opportunity when it comes to the beans/no beans issue). Of all of the variations I've made over the years, this turkey mole chili, with undertones of chocolate and cumin and smoked paprika, just might be my favorite. Black beans and rice make this a kind of Cuban-Mexican fusion dish. Cook a double batch and stash some in the freezer for weeknight meals or take-to-work lunches.
Get The Perfect Pantry's recipe for turkey mole chili.
More on Soup Chick:
Floribean chicken chili soup
Chicken green chili, from Kahakai Kitchen
White chili with cornbread topping, from Just One Donna!
Funny, I don't mind having beans in my chili if I order it in a restaurant or if I'm having it over a friend's home. But when I make it, I never ever add beans. Go figure! ;-)
loved your version with turkey...
Sally, that's definitely quirky. I do hope you'll try this one, even though it does have beans.