In a large pot, heat oil over medium heat. Cook onion, 2 1/2 cups yellow peppers and garlic, 5 minutes or until softened, stirring often. Add turkey and cook until no longer pink, about 5 minutes, using a wooden spoon to break up the meat.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Chef Shannon incorporates black beans and yellow pepper to show off the team colors of the University of Iowa.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 large yellow onion, chopped | ||
| 3 c. yellow bell peppers, chopped and divided | ||
| 3 clove(s) garlic, minced | ||
| 2 lbs. ground turkey, or ground chicken | ||
| 2 (28-oz. each) cans Hy-Vee diced tomatoes | ||
| 4 (15-oz. each) cans Hy-Vee no-salt-added black beans, rinsed and drained | ||
| 2 c. Hy-Vee chicken, or vegetable broth | ||
| 4 tbsp. Hy-Vee chili powder | ||
| 1 tbsp. Hy-Vee ground cumin | ||
| 1 tbsp. Hy-Vee granulated sugar | ||
| 1 fresh lime, juiced | ||
| Hy-Vee kosher sea salt, to taste | ||
| Fresh cilantro, chopped, for garnish | ||
| Hy-Vee shredded cheddar cheese, for garnish | ||
| Hy-Vee kettle chips, for serving |
Things To Grab
- Large pot with lid
- Wooden spoon
Directions
- Stir in tomatoes, beans, broth, chili powder, cumin and sugar. Bring to a boil; reduce heat to maintain a simmer, stirring occasionally. Cover and simmer 45 minutes. Stir in lime juice and season to taste with salt.
- Top chili with remaining 1/2 cup chopped yellow pepper, cilantro and cheese. Serve with kettle chips.
Nutrition facts
Servings
340 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 65mg
- Sodium: 540mg
- Total Carbohydrates: 36g
- Protein: 29g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 100%
0%
Iron 30%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Fall 2016.