Food & Nutrition
Rev Up Your Taste Buds This Season

Rev Up Your Taste Buds This Season

Tailgate Turkey Chili
By Karina Timmel

1 tbsp expeller-pressed canola oil
1 lb lean ground all-natural turkey breast or thigh
1 medium organic red onion, chopped
1 medium organic green pepper, chopped
28-oz can organic diced tomatoes
1 cup (8 oz) canned mushroom-tomato sauce or mushroom-marinara sauce from a jar
2 tsp chili powder, or to taste
1-2 tsp sea salt, or to taste
1/8 tsp cayenne red pepper, or to taste
1/8 tsp paprika
Hot sauce, to taste (optional)
15-oz can organic white kidney beans, drained and rinsed
15-oz can organic red kidney beans, drained and rinsed


Directions: In a large saucepan, heat canola oil over medium-high heat. Add ground turkey, onion and peppers, stirring often until meat is cooked and onion is tender, about 7-10 minutes. Stir in whole can of diced tomatoes. Add mushroom-tomato or -marinara sauce, chili powder, salt, cayenne, paprika and hot sauce. Bring to a simmer. Cover and cook for about 20 minutes, stirring occasionally. Stir in the beans and cook another 5 minutes to heat thoroughly. If needed, the chili can be refrigerated overnight. Serves 4-6. For 8-10 servings, simply double the recipe.

—Provided by Whole Foods Market