Turkey and Bean Chili
Store-bought sloppy Joe sauce jump-starts this satisfyingly delicious bowl of mmm
• In large pot or deep skillet, heat oil over medium heat. Add onion; cook, stirring occasionally, until softened, 7–8 min. Add ground turkey and chili powder; cook, stirring occasionally, until meat is no longer pink, 7–8 min.
• Stir in sloppy Joe sauce, kidney beans, diced tomatoes with juice and 1⁄2 cup water. Over medium-high heat, bring mixture to a boil.
• Reduce heat to medium-low and partially cover skillet with lid. Let chili simmer until flavors become well-blended and mixture becomes hot and bubbly, 20–25 min. If desired, sprinkle top with fresh cilantro leaves.
Servings: 6. Active time: 20 min. Total time: 45 min. Calories: 310 Protein: 18g Fat: 12g (3g sat.) Chol.: 60mg Carbs.: 34g Sodium: 1,040mg Fiber: 5g Sugar: 19g
Fontina and panko create the crust on this spin on a crowd favorite
• Heat oven to 350°F. Coat 2-qt. baking dish with cooking spray. In bowl, combine 1⁄2 cup fontina and breadcrumbs; reserve. In large pot of salted boiling water, cook pasta according to package directions until al dente; drain well.
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