Makes 6 to 8 servings


3 onions, chopped

2 tablespoons olive oil

1 pound ground turkey

2 cloves garlic, minced

3 red or orange bell peppers, cored,

seeded, and diced

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon dried red pepper flakes, or to taste

1/4 teaspoon cayenne pepper, or to taste

2 teaspoons kosher salt

2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained

1 15.5 ounce can

kidney beans

2 tablespoons dried basil

Fresh ground black pepper

For serving: grated cheddar, sour cream (or Greek yogurt)


1. Cook the onions in the oil over medium-low heat for 10 minutes.

2. Add the ground turkey, and continue to cook until it is no longer pink.

3. Add the garlic and cook for 1 more minute.

4. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

5. Crush the tomatoes by hand. Add to the pot, along with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

6. Add the beans and cook 10 more minutes.

7. Serve with the toppings.

- Adapted from Ina Garten


Per serving:239 calories, 10 grams fat, 58 milligrams cholesterol, 674 milligrams sodium, 19 grams carbohydrates, 5 grams dietary fiber, 12 grams sugar, 19 grams protein.EndText