Three-Alarm Chili


1 cup green bell pepper, seeded and chopped

1 cup onion, chopped

1/2 pound lean ground turkey

2 tablespoons chili powder

3 cloves garlic, minced, or 1/2 teaspoon garlic powder

1/4 teaspoon ground red pepper

2 (14.5-ounce) cans tomatoes, stewed or diced, unsalted

1 (28-ounce can) kidney beans, rinsed and drained

1 (10-ounce) package frozen corn

1 cup uncooked pasta (optional)

  1. Wash and prepare fresh vegetables and herbs.
  2. Cook turkey, green bell pepper, onion, chili powder, garlic, and red pepper in a large saucepan or pot over medium heat until turkey is no longer pink and vegetables are tender. 
  3. Add tomatoes, beans, corn, and pasta and bring to a boil. 
  4. Reduce heat to low, simmer for 20 minutes.
  • Always thaw meat in the refrigerator and never on the counter.
  • Wash hands and everything that comes in contact with raw meat in hot, soapy water before touching other ingredients, equipment and work places. This avoids cross-contamination.
  • Lean ground turkey has less fat than beef. 
  • Serve with a side salad and whole-wheat rolls. 
  • Season to taste with chili powder. 
Nutrition Facts: 

Serving size: 1 cup with pasta

Calories: 190

Fruits and Vegetables: 3/4 cup

Fat: 2.5 g

Fiber: 6 g

Sodium: 150 mg

This material was developed by the UMass Extension Nutrition Education Program.

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