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October 4, 2012

Turkey mole chili, from The Perfect Pantry

Turkey mole chili with black beans, to spice up game day, 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!

Comments

1
Posted by: SallyBR | October 4, 2012 at 09:24 AM

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...

2
Posted by: Lydia | October 4, 2012 at 10:32 PM

Sally, that's definitely quirky. I do hope you'll try this one, even though it does have beans.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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