This chili, loaded with white beans and cubes of pork, has plenty of bite. But if it’s not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions. —Larry Laatsch, Saginaw, Michigan
My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! —Natalie Hughes, Yukon, Oklahoma
"Super-easy and great-tasting, this chili makes a big batch of great party fare. I use my food processor to chop up the veggies and cut down on prep time. It’s also very tasty and lower in fat when made with ground turkey breast," says Cynthia Hudson of Greenville, South Carolina.
"This hearty three-bean soup is very easy to fix," remarks Sharon Thompson of Hunter, Kansas. "You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers."
A combination of pork tenderloin, ground turkey and ground beef make this chili unique. Instead of pinto beans, you can use kidney beans, white beans or black beans; I use whatever is in my pantry and never seem to use the same kind twice in a row. It makes a big batch, but don’t worry if you have leftovers—the chili is even better the next day.
This turkey chili easily turns into a vegetarian dish by leaving out the meat or replacing it with soy crumbles. A topping of goat cheese makes this full-flavored chili stand out from others. —Patricia Burk, North Canton, Ohio