Turkey Chili

1 lb.93% lean ground turkey
1 can of Bush's Red. Sodium Pinto Beans, rinsed
1 can of petite diced canned tomatoes
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 c. diced red pepper
1/2 c. chopped or shredded carrots
2 T. ground cumin
2 T. chili powder
1 c. frozen corn

This recipe is basic and adaptable. Kick up the heat with jalepenos or cayenne. Add more veggies if you like--zucchinini or yellow squash would certainly work, or mushrooms if your family will eat them (mine won't). Add some water or chicken broth if chili is too thick.

Add oil to large pot and heat. Add turkey and break up into chunks, browning until all pink is gone. Add spices and then onions, garlic, carrots and peppers and stir to prevent scorching. Add tomatoes and stir. If your family doesn't object to beans, add them whole, otherwise puree (add a little water if needed to thin) and then add the puree to pot and stir to combine, making sure to scrape up any brown bits on the bottom of the pot. Simmer for 20-25 minutes, stirring occasionally. Before serving add 1 cup frozen corn niblets and stir to heat through. Serve over brown rice or farro or your favorite grain.

Serving Size: Makes 8 1 1/2 c. servings