Tasty!

Back again with another soup to brag on. Remember I said I bought a SouperJenny cookbook? Well, last week I was souper efficient heehee and stopped at the Publix near my office building and bought the My Dad's Turkey Chili ingredients before I picked up the Golden Ones. Not remarkable you say?

Perhaps not for the well organized. I am a spur of the moment person, though (read: disorganized about home related matters like groceries and meal planning). In any event, I had written down the ingredients and bought them on the way to pick up the pooped out pooches.

So, I made Jenny's My Dad's Turkey Chili. Which is a leap of faith for me, because I am all "where's the beef?" when it comes to certain things.

But just look at those colors:


Red peppers, green peppers, yellow peppers. Red onion. I'm getting nervous now, because after enjoying the colors, I recall how leery I am of overly bell peppered items.

I move ahead: 28 oz of chopped tomatoes. Some chili powder. Darker is better, Jenny says. So when I replenish I will buy darker chili powder, but for now, we're on the use up whatcha got program. Black beans, white beans, chili beans and kidney beans. Can you remember all the bean jokes from when you were 8? Beans, beans, good for the heart...and that part turns out to be true!

Stop right there! (can you hear that Meatloaf song? good). I draw the line at kidney beans. I went with Pinto beans. Plus they sound more Western, right?

And the proof is in the pudding, or the soup in this case.

Look at that chili goodness. I would give you a bowl if I could--this recipe makes enough for a Super Bowl party!

Ummm, just one thing: if you're using the Splenda brown sugar mix for your brown sugar instead of brown sugar, then half the amount she calls for. Not that I've ever had that problem. I pay attention to what I'm doing. Yeah.

So have you tried any new recipes lately? I'd love to hear.