7-Ingredient Chili

2 pounds ground turkey
1 large onion, chopped (about 1 cup)
2 tablespoons chili powder
1/2 teaspoon ground cumin
3 1/2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1 small green pepper, chopped (about 1/2 cup)
2 cans (about 15 ounces each) red kidney beans, rinsed and drained

1. Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is well browned, stirring often.

2. Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.

Serving Suggestion: Serve baked potatoes with sour cream and chives. For dessert serve fresh apple slices.

Makes: 6 servings (1 1/3 cups each).

If you want to add kick to this chili, chop a jalapeño and add it to the turkey, onion and seasonings. To tame the pepper's flame a bit, remove the seeds before chopping.

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission