My daughter-in-law, Denise, sent this delicious chili recipe, pictured here in a bread bowl. What makes it different from your regular chili is the stock—the beans are drained and rinsed and V-8 juice cocktail is used as the base. The original recipe calls for kidney beans only, but it’s also good with any combination of kidney, black and/or pinto beans. 

1. Brown in skillet and drain:

1 lb lean ground turkey

Salt & pepper to taste

2. In a large stock pot, heat over medium-high heat:

Ground turkey

1 (16-oz) can of diced tomatoes

1 (16-oz) can kidney beans, drained and rinsed

1 (16-oz) can pinto beans, drained and rinsed

1 (8-oz) can tomato sauce

1 (11.5-oz) can V-8 juice cocktail

1 cup water

3. In medium saucepan, heat 2 tsp olive oil over medium-high heat. Sauté until tender:

1 whole yellow onion, chopped

3 cloves fresh garlic, minced

4. Add sautéed vegetables to pot.

5. Mix spices together and stir into soup:

¼-½ tsp crushed red pepper

1 Tbsp dried, minced onion

1 tsp dried, crushed basil

2 beef bouillon cubes, crushed

½ tsp garlic powder

½ tsp ground cumin

6. Add to pot:

1 whole bay leaf

7. Bring to a boil; reduce heat and simmer for at least 20 minutes uncovered. Discard bay leaf.

8. Just before serving, stir in:

3-4 green onions, sliced

9. Serves 6-8.

NOTE: I usually use homemade pinto beans in place of the canned beans, making sure to rinse and drain.