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Rain's Turkey Chili

“This chili is a vegetable-packed super food that follows MyPlate guidelines,” says Rain. “Vegetables make up 50% of each serving, the turkey 25%. My secret ingredient, oats, makes up the grain, and completes this great tasting, healthy meal.” Rain recommends that this turkey chili be served with baked tortilla chips and apple slices. - Rain Adams, Age 11, Colorado


Makes 10 Servings


  • 2 tablespoons olive oil
  • 1 pound lean ground turkey
  • 1 medium red bell pepper, deseeded and diced
  • 1 small zucchini, diced
  • 1 white onion, peeled and diced
  • 1 cup carrots, peeled and diced
  • 3 kale leaves with stems removed, chopped finely
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes in juice
  • 1 (15-ounce) can dark red kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 cup old-fashioned rolled oats
  • 2 tablespoons of chili powder (or to taste)
  • 1 tablespoon honey
  • 1 garlic clove, peeled and minced
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper


  1. In a large stockpot, heat the olive oil over medium heat. Add the turkey and cook, breaking up the meat with a wooden spoon, about 12 minutes, or until light brown and cooked through.
  2. Add the vegetables to the stockpot, cover, and cook for 10 minutes. Add the remaining ingredients, reduce the heat to low, and simmer for 40 minutes. Enjoy your delicious chili!

288 calories; 6g fat; 40g carbohydrates; 23g protein

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