Discovering YOU Magazine April 2020 Issue | Page 66

INGREDIENTS:

1 pound ground turkey breast

1 onion, chopped

1 green bell pepper, chopped

1 teaspoon chopped garlic

1 (16-ounce) can black-eyed peas, rinsed and drained

1 (16-ounce) can navy beans, rinsed and drained

1 (15-ounce) can red kidney beans

3 (14-1/2-ounce) cans diced tomatoes, undrained

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

DIRECTIONS:

In a large soup pot over medium-high heat, combine all ingredients; bring to a boil. Reduce heat to low, cover, and simmer 50 to 60 minutes, or until vegetables are tender.

3-Bean Turkey Chili

DIRECTIONS:

Coat a soup pot with cooking spray. Add turkey, onion, bell pepper, and garlic. Cook over medium-high heat 5 to 7 minutes, until no pink remains in turkey, stirring occasionally to break it up.

Add remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer 20 minutes.

IN THE KITCHEN WITH TONI AND FRIENDS

Grandma's Split Pea Soup

INGREDIENTS:

4 cups water

4 cups beef broth

1 pound fully cooked boneless ham, cut into 1/2-inch chunks (see Note)

1 (24-ounce) package dry green split peas

2 onions, chopped

2 carrots, cut into chunks

2 ribs celery, cut into chunks

1 teaspoon salt

1 teaspoon black pepper