By Amy Mahoney

This heart-healthy dish is low fat, high fiber and packed with protein and veggies. However, the authentic South West flavor will ensure that it is a family favorite when topped with shredded cheddar and coupled with warm corn bread.

Ingredients:

• 2 lbs. 93 percent lean ground turkey
• 2 large green bell peppers (coarsely chopped)
• 2 large onions (coarsely chopped)
• 2 packages (1.25 oz) dry chili mix
• 2 cans (15-16 oz) undrained kidney beans (can substitute one can of black beans
• for one can of kidney beans if you like)
• 1 16 oz jar of store-bought spaghetti sauce

Directions:

Brown turkey in large skillet on medium-high heat. Drain Fat. Stir in seasoning mix and spaghetti sauce, bring to a boil. Transfer contents of skillet to a large pot or slow cooker. Add peppers, onions and beans.

If cooking on top of the stove, simmer on low heat for about 45 minutes, or until onions and peppers soften. Stir occasionally. If using the slow cooker cook on high for 4 hours, or low for 8 hours.

Freezing

This recipe can be frozen in any kind of container, however freezing it in a number of small, disposable containers makes it a perfect portable, quickly microwaved lunch.

Defrost in microwave until softened (time will vary depending on the amount you are defrosting). Transfer to pot and simmer on stove until thoroughly cooked and hot. If you are only heating a small amount, simply microwave until thoroughly cooked.