Name: Quick Turkey and Bean Chili
Total time: 45 min
Ingredients: 8 ounces (2 cups) frozen sliced peppers and onions; 2 tablespoons vegetable oil; 1 teaspoon table salt; 1 pound ground turkey; 1⁄4 cup tomato paste; 2 tablespoons chili powder; 3 cloves garlic , minced; 1 (15-ounce) can kidney beans , undrained; 1 (14.5-ounce) can fire-roasted diced tomatoes; 1 teaspoon packed brown sugar; 1 tablespoon cider vinegar

Why This Recipe Works

Using frozen peppers and onions cut down prep time and, since frozen vegetables aren't as crisp, also reduced the simmering time necessary to soften and incorporate them.

Before You Begin

Do not use ground turkey breast (also labeled 99 percent lean or fat-free) in this recipe. Chili powder carries the spice profile in this chili, so use a high-quality one that's freshly opened. Serve this chili with cornbread, rice, or tortilla chips, as well as your favorite chili toppings.

Instructions

Cook frozen vegetables, oil, and salt in Dutch oven over medium-high heat, stirring occasionally, until vegetables start to turn spotty brown, 6 to 8 minutes. Add turkey and cook, breaking up meat with wooden spoon, until no pink remains, 3 to 5 minutes. Stir in tomato paste, chili powder, and garlic and cook until paste begins to darken, about 1 minute.

Stir in beans and their liquid, tomatoes and their juice, and sugar and bring to boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until liquid has thickened slightly, about 15 minutes, stirring occasionally.

Using back of wooden spoon, mash some beans against side of pot until chili is slightly thickened. Stir in vinegar and season with salt to taste. Serve.