A quickly made Chili
Marie-Annick Courtier 
How to make chili in a flash!
Have you ever had to whip up a quick meal for unexpected guests? Or, how about a last-minute request to bring a dish to a friend's party! These are the reasons why I always have certain ingredients on hand at home.
I did not have frozen corn this time, but I had some leftover cooked garbanzo, shredded cabbage, and green onions. I also had vegetable stock, canned beans, and canned tomatoes in my pantry. I always have a tub of tomato paste in my refrigerator as well. I had some frozen ground turkey in my freezer, so I just quickly defrosted it to use in this homemade chili.
With a few of those ingredients, I managed to put together a delicious, healthy chili recipe that was easy to make within half an hour. If I had to bring it to a party, I would transfer it to a crockpot to bring it over. It is then easy to quickly reheat it on high once there.
1 tsp. canola oil
1 lb. ground turkey
1 large onion, diced
1 celery stalk, diced
2 garlic cloves, minced
1 can (15 oz.) diced tomatoes
2 oz. tomato paste
1-1/4 cup vegetable stock
1 tsp. of thyme
1 tsp. oregano
2 tsp. cumin
2 Tbsps. chili powder
1/4 tsp. cayenne pepper
12 oz. cooked kidney beans or pinto beans
1/2 cup cooked garbanzo
Salt
To decor: Shredded red cabbage and green onion
Heat the oil in a deep pan over high heat. Add the ground turkey and brown slightly. Ground turkey has little fat to render. If using other meat, remove the excess rendered fat before adding other ingredients.
Add the onion, celery, garlic, and mix thoroughly. Stir in the tomatoes, tomato paste, vegetable stock, herbs, and spices. Bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes. Stir occasionally to avoid scorching on the bottom of the pan.
Add the cooked beans, garbanzo beans, and bring to a simmer. Adjust seasonings and serve immediately with shredded cabbage and green onion slices on top.
