Brilliant Chili Topped with Walnuts

45 min · Serves 8

Based on a recipe from Created by the California Walnut Commission, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

What goes in

• 29.6 mlextra virgin olive oil
• 1onion
• 1carrot
• 1.2 mlsalt
• 9.9 mlcumin
• 29.6 mlchili powder
• 1 lbground turkey breast
• 1bell pepper
• 2 cansred kidney beans
• 2 canscanned tomatoes
• 1½ cupswalnuts
• flat leaf parsley (optional)

How to cook it

1. Warm the olive oil in a large, deep pot over medium heat.
2. Sauté the onion until it turns translucent.
3. Stir in the carrots, salt, cumin, and chili powder, cooking until the spices are fragrant.
4. Add the ground turkey and minced bell pepper, cooking until the meat is fully browned and opaque.
5. Gently fold in the drained kidney beans and tomatoes.
6. Bring the mixture to a boil, then reduce the heat to medium-low.
7. Simmer the chili partially covered for 20 minutes.
8. Serve the chili hot, garnished with the toasted walnuts and fresh parsley.

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