Suttle Chili

It’s been in the single digits lately in Atlanta – a perfect time to warm up with a big bowl of chili! My mom’s been making this chili recipe for as long as I can remember. The recipe, by a former fellow church member of ours in Florence, AL, Ann Suttle, was featured in Southern Living years ago.

This is truly a one pot meal. All you do is brown the ground turkey, add all of the other ingredients, cover, and simmer on low heat for an hour. Doesn’t get easier than that!

Serve with this amazing cornbread recipe from Chocolate-Covered Katie.

Suttle Chili

Serves 8

2 lb. lean ground turkey
1 large onion, chopped
2 1/2 cups water
28 oz. can crushed tomatoes
10 oz. can Ro-tel (I used Hot)
2 15 oz. cans pinto beans, drained and rinsed
4 T. chili powder
1 T. yellow mustard
1 bay leaf
1 tsp. minced garlic
1 tsp. paprika
1 T. dried parsley flakes
Salt and pepper to taste
Shredded cheese for topping

Brown turkey in large pot. Add all other ingredients, cover, and cook over low heat for one hour. Top with shredded cheese.

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