The easiest chili in town

You've got to love superlatives. Anything with an -est, just begs people to disagree and send you alternatives. Well, quite frankly, bring it on, people! Even if I'm wrong about this particular superlative, since we are all big chili fans in this house, I welcome all alternative recipes! Sadly, I think I may be completely justified in my superlative usage this time, as this one is so simple. It is also one of my oldest son's favorite dinners - he beams when he knows this is what's for dinner. Fair enough, he is the biggest food fan around, and measures most experiences by the availability and tastiness of the food on offer, but he isn't always easy to please, so a dish has to be truly deserving to merit a position on his favourites list. If that dish also happens to make it easy on the family chef, then so much the better!

The original recipe comes from a tattered copy of a Betty Crocker recipe magazine that I clearly grabbed whilst waiting in line in Safeway. My only tweak has been to often make more than the recipe below indicates, so that there is sometimes some leftover for lunches the following day, to switch from beef to turkey, and to add some green bell pepper. You could also add some corn, unless, like me, your husband would then sit there and attempt to pick out every little niblet.... Personally, I think it is better (and healthier) this way, but if you are a Betty Crocker purist, get some beef and ditch the veggies.

Salsa Chili
Serves 4

oil spray
1lb ground turkey
1 onion, chopped
1 16oz jar of mild or medium salsa
1 15 oz can diced tomatoes
1 can diced green chiles, drained
2 tsp chili powder
1 green bell pepper, chopped
1 can pinto/red kidney beans, drained and rinsed
shredded cheddar cheese to serve

1. Cook turkey and onions in a large skillet sprayed with oil, breaking up the meat as you go. When there is no pink left and all the turkey is browned, transfer to the slow cooker stoneware.
2. Stir in salsa, tomatoes, chiles, chili powder and green bell pepper.
3. Cook on LOW for 8-10 hours.
4. When nearly ready to serve, add beans, cover and cook for a further 10 minutes until heated through.
5. Serve over rice or cous cous, sprinkled with cheese.