This week I made two batches of Turkey Chili. It was so easy when I made it Monday night, that I made it again for my small group to enjoy after a little walk in the rain Wednesday afternoon.
Last summer I found a packet of Tiger’s Eye Beans and I decided to try my hand at growing dry beans in my garden. When my dad came to visit, he made fun of me because I only had one 5-foot row of the beans. He said I would yield only a handful of beans. He was right:
This is how many beans I harvested.
I left the bean pods on the plant until the end of the summer until the pod was completely dried out. Then I shelled the beans and let them dry out some more on the counter.
They are so pretty.
To make the chili, I did a quick soak method and then cooked the beans until they were soft.
Since this made about 1 cup of cooked beans, I also added canned pinto beans that I had in my cupboard.
I also got to use some of my home canned tomatoes in the chili. I made these in my pressure cooker with Alex last summer.
This chili is especially tasty because it is so fresh, with lots of yummy toppings. It didn’t even need cheese or sour cream.
Go make some!
Turkey Chili with Tiger’s Eye Beans
recipe from: Healthy Seasonal Recipes