The Penny Stretcher

Recipes

Turkey and bean chili

Half meat, half beans: a big pot that feeds a crowd or fills the freezer.

Serves 6, 45 minutes Freezes well

Method

  1. Heat the oil in a large pot. Cook the onion and pepper for 5 minutes.
  2. Add the turkey and cook, breaking it up, until no longer pink and it reaches 165°F.
  3. Stir in the garlic, chili powder and cumin for 1 minute.
  4. Add the tomatoes, beans and water. Simmer for 20 to 25 minutes, stirring occasionally. Season with salt.

Storing leftovers: Keeps 3 to 4 days refrigerated; freeze portions for up to 4 months for best quality.

Check labels for allergens. Cooking times vary by stove and oven; use a food thermometer for meat and poultry. Recipes are general information, not nutrition advice.

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