Turkey Chili

INGREDIENTS

• 2 tbsp olive oil*

• 1/2 large onion chopped*

• 1 green bell pepper seeded and chopped

• 1 lb. ground turkey breast

• 1 heaping tbsp chili powder*

• 2 tsp Worcestershire sauce*

• 1 tsp ground cumin*

• 1 tsp dried oregano*

• ½ tsp salt*

• ½ tsp ground black pepper*

• 1 - 15oz can kidney beans*, rinsed and drained

• 1 - 14.5oz can Mexican-style diced tomatoes*, undrained

• 1 - 10oz can plain tomato sauce* (use a little more if you like more tomato flavor)

• 1 small can diced green chilis*

• Garnish - shredded cheese*, sour cream, avocado

*indicates Kitchen Staple item

DIRECTIONS

Heat the oil in a large, heavy-bottomed pan (such as a Dutch oven) over medium-high heat. Add the onion, bell pepper and ground turkey and cook until browned, stirring to crumble. Stir in the chili powder and the next 9 ingredients and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Garnish with shredded cheese, sour cream, avocado and a crack of ground black pepper. Enjoy! Side option – I like to serve this chili with cornbread (with butter and honey). Trader Joe’s has a great boxed cornbread mix, but you can always make the cornbread from scratch (visit my website for a great recipe), if you prefer.

Wine Pairing

Pinot Noir, Zinfandel

Kid Version

My older daughter likes this chili and both my girls love the cornbread. My younger daughter isn’t nuts about chili yet, so I usually make her a cheese quesadilla, with a little crumbled ground turkey, before the spices are added. I also include a few veggies on the side (carrots, cucumber, sliced bell pepper, avocado).