My Momma’s Chili (Soup)

We all have our favorite kind of chili, whether it be spicy, thick, with beans or without.  This is the one I grew up on, just updated to a healthier version.  I think of it more as a “chili soup” rather than your typical chunky, thick version.  

Here, is how I make it.  Start browning one pound of ground turkey breast with a bit of olive or canola oil. You can use ground chicken or ground beef.  Season with about 2 to 3 TBLS of chili powder, salt and pepper.  Add about 1/2 diced red onion.  When the meat is browned and onions have sweated, pour in one large bottle of V-8 juice.  I use the traditional version of V-8 juice, but you can definitely use a lower sodium version.  Add large stalks of celery, including the leaves.  This adds flavor.  If you prefer celery as part of the finished product, you can dice and add to pot.  Add one can (undrained) each of dark red kidney beans, light red kidney beans, white kidney beans and chili beans.  Add hot sauce to your liking.  I use Tabasco Sauce. Allow to slowly simmer for about 20 – 30 minutes.  Do not boil…you want to maintain the integrity of the beans.  Add chopped parsley to the pot. Serve with shredded cheese, sour cream, or any of your favorite chili toppings.  A grilled cheese sandwich is also a perfect partner.  This recipe makes a lot.  Leftovers freeze very well.