A big steaming bowl of this chili is great on a chilly day! Serve it topped with shredded cheese and a dollop of sour cream, plus a slice of warm cornbread alongside. Spoon leftovers onto a hot baked potato or tortilla chips.

Turkey Chili

Makes 6-8 servings.

  • YOU WILL NEED:
  • 1 red or green bell pepper
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 pounds ground dark‑meat turkey
  • 3 cloves garlic, minced
  • ¼ cup mild chili powder
  • Salt and ground black pepper
  • One 14½–ounce can crushed tomatoes
  • Two 15–ounce cans kidney beans or pinto beans, rinsed and drained
  • 1 cup low‑sodium chicken broth
  • Shredded cheese, for serving
  • Sliced green onions, for serving
  1. Cut the bell pepper in half lengthwise. Using a paring knife, remove the stem, seedy core, and ribs and discard. Cut into thin strips. A few at a time, gather the strips into a bundle and cut them crosswise to form small cubes.
  2. Put the olive oil in a large, heavy pot. Set the pot over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 7 minutes. Add the ground turkey and cook, breaking up clumps with a wooden spoon, until the meat begins to brown, 7 to 8 minutes. Add the garlic, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, for 1 minute. Add the tomatoes, beans, and chicken broth. Bring to a simmer, and then reduce the heat to medium-low. Cook, uncovered and stirring occasionally, until the chili is nice and thick, 8 to 10 minutes. Taste the chili (careful, it’s hot!) and adjust the seasoning with salt and pepper.
  3. Ladle the chili into bowls and serve right away with the cheese and green onions.

Excerpted from American Girl Cooking; Photographs by Nicole Hill Gerulat
Copyright ©2016 by Weldon Owen, Inc., Williams-Sonoma, Inc., and American Girl