Terrific Turkey Chili 
Protein, vitamins A and C, B vitamins, and folate optimize your baby’s muscle, bone, and overall development, plus fiber helps your digestion stay on track.
SERVES 8
A great fix-it-and-forget-it recipe. This light and flavorful turkey chili pairs well with rice or any whole grain, or serve it on a bun. Possible garnishes include diced avocado, grated reduced-fat Cheddar cheese or fat-free sour cream (use dairy-free, if necessary), diced ripe tomatoes, sliced scallions, and chopped cilantro. It can be frozen in single-serving portions for easy weeknight dinners that make you a happy camper.
2 (15.25-ounce) cans kidney beans, drained and rinsed (about 3 cups)
1 (14.5-ounce) can diced tomatoes, with juice
2 tablespoons olive oil
1½ pounds ground turkey
1 large onion, chopped
1 red bell pepper, cored, seeded, and diced
1½ tablespoons chili powder
1 teaspoon roasted ground cumin
1 teaspoon dried oregano or Italian seasoning
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon salt
2 teaspoons light brown sugar
1 (8-ounce) can tomato sauce
1½ cups tomato juice
1 to 2 tablespoons cornstarch, if needed
• Place the kidney beans in a bowl, then transfer one third of them to the bowl of a food processor. Add the diced tomatoes and their juices and process until fairly smooth; set aside.
• Heat 1 tablespoon of the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the turkey and sauté, breaking it up with a wooden spoon, until it loses its raw color, about 5 minutes. Transfer to a heatproof bowl and set aside. (Do not rinse the pot.)
• Add the remaining 1 tablespoon of olive oil to the pot and heat over medium heat. Add the onion and bell pepper and sauté, stirring, for 3 minutes. Add the chili powder, cumin, oregano, paprika, garlic powder, salt, and brown sugar and cook for 2 minutes. Add the whole kidney beans, the pureed kidney bean mixture, and the cooked turkey and stir until well combined. Add the tomato sauce and tomato juice, bring to a boil, then lower the heat and gently simmer for 30 to 40 minutes, or until the meat is very tender. If the chili becomes too thick, add some water, about ¼ cup at a time. If the chili is too thin, mix 3 tablespoons of water with 1 to 2 tablespoons of cornstarch, then stir it into the chili and cook to thicken. Adjust the seasoning and serve.
1 cup turkey chili: Calories: 255 cals; Protein: 27 g; Carbohydrates: 25 g; Fat: 6 g; Fiber: 6 g; Sodium: 579 mg; Vitamin A: 1,236 IU; Vitamin C: 60 mg; B6: 0.9 mg; B12: 0.4 mcg; Niacin: 10 mg; Thiamine: 0.2 mg; Folate: 122 mcg; Copper: 0.2 mg; Phosphorus: 320 mg; Selenium: 20 mcg; Zinc: 2 mg; 2 CARBS