Turkey & Veggie One-Pot Chili
by Christina Meyer-Jax, Tastemaker in Residence appeared on FOX 9 Featured Recipes on 2/25
1 (16oz) package lean (93%) ground turkey
3/4 cup onion, chopped
1 (15.25oz) can S&W® Kidney Beans, 50% Less Sodium (drained, rinsed)
1 (15oz) can S&W® Black Beans, 50% Less Sodium (drained, rinsed)
1 cup chopped bell peppers (yellow, red, green)
1 cup frozen kale
4 oz diced green chili
1 (14.5oz) can petite diced tomatoes (do not drain)
1 (15oz) can no salt added tomato sauce
1.5 Tbsp chili powder (or to taste preference)
3 Tbsp lime juice
- In 12-inch skillet, cook turkey and onion over medium-high heat 5 to 7 minutes or until turkey is thoroughly cooked, stirring to break up turkey. Add all remaining ingredients; bring to a boil. Reduce heat; cover. Simmer 10 minutes.
- Serving Suggestion: Serve with lime wedges, plain Greek yogurt, pickled jalapeno and/or chopped cilantro.