There was some crazy weather this morning on the way to taking the kids to school! On the East side of the street the sky was blue and clear with the sun just coming up. On the West side there were dark gray clouds, gusty winds and rain! It definitely made for a most impressive and interesting drive! In the middle of all this chaos, there was the most bright and vivid FULL rainbow! You could see from end to end. I snapped a quick picture of the rainbow out the car window, but this picture doesn't do it justice in any way. It was totally awesome and incredible!
This week is supposed to quite cold and blustery (only the 50's) and to help keep toasty and warm I thought for dinner I would serve...Chili for a chilly night! This is one of my most favorite quick chili recipes. I found it on the back of the shredded cheese package and it has been made many times.
There are only a few ingredients to make this chili, but don't let that scare you! It is hearty and totally satisfying...and...my kids snarfed it up (that counts for something.)
Cheese-Topped Turkey Chili
1 Lb. Turkey
1 (1.25oz.) Package Taco Seasoning Mix
* OR If you have leftover taco meat and not sure you can stomach one more taco...put it in the chili!
2 (14.5 oz.) Cans Chicken Broth
15 oz. Southwest Corn & Peppers, Drained
15 oz. Great Northern Beans, Drained
1 Cup Broken Tortilla Chips (or leftover taco shells)
1 1/2 Cups Colby Jack, Shredded
Brown turkey in a large saucepan over med-high until thourghly cooked. Stir in seasoning mix, broth, corn, beans, and chips. Bring to a boil; reduce heat and simmer 5-10 minutes. Top with shredded cheese.
There is nothing more perfect than eating a warm bowl of chili and a hot baked potato, while the wind is blowing and the leaves are swirling around outside the window!











