6 Can Chili

A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 367 Calories

Ingredients

• 2 teaspoons vegetable oil
• 1 (28 ounce) can baked beans
• 1 pound ground turkey
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (15 ounce) can kidney beans, undrained
• 1 (16 ounce) can hot chili beans, undrained
• 1 (15 ounce) can pinto beans, undrained
• 0.25 cup sour cream
• 0.25 cup shredded Cheddar cheese

Recipe Instructions

Step 1

Heat the vegetable oil in a skillet over medium heat, and cook the turkey meat until it's no longer pink, breaking the meat up as it cooks, 10 to 15 minutes. Pour the tomatoes into the skillet, and crush them into chunks with a spoon. Transfer the turkey meat and tomatoes into a soup pot. Stir in the hot chili beans, pinto beans, kidney beans, baked beans, and tomato paste. Bring the soup to a boil; simmer at least 10 minutes. Serve in bowls garnished with about 2 teaspoons of shredded Cheddar cheese and a dollop of sour cream.