7-Ingredient Chili   (view other recipes)

• 2 lb. ground turkey
  
• 1 large onion, chopped (about 1 cup)
  
• 2 Tbsp chili powder
  
• ½ tsp ground cumin
  
• 3 ½ cups V8 100% Vegetable Juice (regular or low sodium)
  
• 1 small green pepper, chopped (about ½ cup)
  
• 2 cans (about 15 ounces each) red kidney beans, rinsed and drained

Cook turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is well browned, stirring often.

Add the vegetable juice, pepper and beans to the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until the vegetables are tender.  Serves 6.

Serving suggestion:  Grated cheddar cheese or sour cream to top off the chili and a loaf of fresh whole grain bread

Packaging suggestion:  Large, wide-mouthed mason jars are great way to transport warm chili.  Small plastic bags are an easy way to transport grated cheese. 

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