TRICIA’S “HAMMER, DON’T HURT MY TASTEBUDS” CHILI

INGREDIENTS

WHAT YOU WILL NEED

Makes 6 servings
PAM® Original Non-Stick Cooking Spray (or try PAM® Organic Olive Oil)
1 pound lean ground turkey
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup reduced-sodium chicken broth
1/4 cup white quinoa, uncooked
1 can (16 oz each) BUSH’S® Kidney Chili Beans, undrained
1 can (14.5 oz each) Hunt’s® Diced Tomatoes, undrained (or try Hunt’s® Organic)
1 can (15 oz each) Hunt’s® Tomato Sauce (or try Hunt’s® Organic)
1/2 cup frozen whole kernel corn
1 pkg (1.25 oz each) reduced sodium chili seasoning mix
1 large avocado, pitted, peeled, diced
1/3 cup shredded Cheddar cheese

DIRECTIONS

Follow these simple steps

STEP ONE

Spray large saucepan with cooking spray. Heat over medium-high heat. Add turkey, onion and pepper; cook 5 to 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally.

STEP TWO

Stir in broth and quinoa. Bring to a boil. Cover, reduce heat and simmer 15 minutes or until quinoa is tender.

STEP THREE

Stir in beans, undrained tomatoes, tomato sauce, corn and seasoning mix; simmer uncovered 15 minutes more, stirring occasionally. Top each serving evenly with avocado and cheese.