Turkey Chili

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Progresso® beans provide a simple addition to this flavorful turkey chili – a family dinner that can be made ahead of time.

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PREP TIME 10 Min
TOTAL TIME 1 Hr 40 Min
SERVINGS 12

2: pounds ground turkey

2: large onions, chopped (2 cups)

3: cans (28 oz each) whole tomatoes, undrained

3: cans (15 oz each) Progresso® beans (such as black or kidney), drained

1: can (15 oz) tomato sauce

1: can (4.5 oz) Old El Paso® chopped green chilies

1/4: cup chili powder

1: tablespoon ground cumin

1/2: teaspoon salt

1/2: teaspoon pepper

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1 Cook turkey and onions in 6-quart Dutch oven over medium heat about 15 minutes, stirring occasionally, until turkey is no longer pink and onions are tender; drain.
2 Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.

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Expert Tips

Refrigerate tightly covered no longer than 4 days. Or to freeze, divide chili among 3 airtight 2-quart freezer containers. Cool quickly. Label and freeze no longer than 2 months.

Just for fun, squirt process cheese spread—found in aerosol cans in the dairy section—in a fun design onto servings of chili, or pipe on a special message.

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