Neither Jeff nor I are fans of beans in general but over the weekend I had a delicious soup that definitely had beans in it….and I didn’t mind! So I got the idea of making chili and found this Turkey Chili Recipe on the New York Times. Jeff made it a few days ago with Cannelini and Navy Beans and it was awesome – hearty and wholesome with none of the bean texture that we usually don’t like. The best part is that it cooks up in about 40 minutes and gets better the next day as leftovers – win win win! A perfect wintery comfort food meal!