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Skillet Chili

Yield: Serves 4. 1 cups per serving.



1 teaspoon oil
1 onion, chopped
1/2 pound ground turkey breast
2 15 ounce cans kidney beans, drained and rinsed
1 15 ounce can no-salt-added tomatoes
1 8 ounce can tomato sauce
1/4 cup tomato paste
1 teaspoon chili powder
1 teaspoon garlic powder

Heat a large 12 nonstick skillet over high heat. Add the oil and saute the onion until golden brown, about 3 minutes.

Crumble the turkey into the skillet and continue cooking until turkey is almost done.

Add the rest of the ingredients, bring to a boil and reduce to a simmer. Cook until sauce is thick.

Serve over cooked brown rice, a baked potato or 100% whole wheat toast.