- 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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