In a large pot, heat oil over medium heat. Cook onion, 2 1/2 cups yellow peppers and garlic, 5 minutes or until softened, stirring often. Add turkey and cook until no longer pink, about 5 minutes, using a wooden spoon to break up the meat.
Soup, Chili & Stew
Iowa Hawkeye Chili
Chef Shannon incorporates black beans and yellow pepper to show off the team colors of the University of Iowa.
Servings and Ingredients
|2 tbsp. Hy-Vee Select olive oil|
|1 large yellow onion, chopped|
|3 c. yellow bell peppers, chopped and divided|
|3 clove(s) garlic, minced|
|2 lbs. ground turkey, or ground chicken|
|2 (28-oz. each) cans Hy-Vee diced tomatoes|
|4 (15-oz. each) cans Hy-Vee no-salt-added black beans, rinsed and drained|
|2 c. Hy-Vee chicken, or vegetable broth|
|4 tbsp. Hy-Vee chili powder|
|1 tbsp. Hy-Vee ground cumin|
|1 tbsp. Hy-Vee granulated sugar|
|1 fresh lime, juiced|
|Hy-Vee kosher sea salt, to taste|
|Fresh cilantro, chopped, for garnish|
|Hy-Vee shredded cheddar cheese, for garnish|
|Hy-Vee kettle chips, for serving|
Things To Grab
- Large pot with lid
- Wooden spoon
- Stir in tomatoes, beans, broth, chili powder, cumin and sugar. Bring to a boil; reduce heat to maintain a simmer, stirring occasionally. Cover and simmer 45 minutes. Stir in lime juice and season to taste with salt.
- Top chili with remaining 1/2 cup chopped yellow pepper, cilantro and cheese. Serve with kettle chips.
340 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 65mg
- Sodium: 540mg
- Total Carbohydrates: 36g
- Protein: 29g
Vitamin A 20%
Vitamin C 100%
Hy-Vee Seasons Fall 2016.