As winter and colder temperatures draw near, the warm and easy-to-prepare meals come to mind for the months ahead. How about a chili dish that pairs soybeans with lean turkey meat, dark leafy greens, and other whole foods? A great way to build up your immune system for the winter, as well as all year long. Make a double batch and freeze leftovers for another meal or two!

Soybean & Turkey Chili
Recipe and image courtesy of the Soyfoods Council

1 pound lean ground turkey
2 large onions, chopped
1 each large green and red sweet peppers, chopped
2 Tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon garlic salt
1 can (15 to 16 ounces) tan soybeans, drained
2 cans (15 to 16 ounces) black soybeans, drained
1 can (14.5 ounces) diced tomatoes with chiles
3 cups Mrs. Clark’s Tomato Juice
2 Tablespoons corn meal
Toppings: shredded cheese, sour cream, chopped onion

In a large Dutch oven cook meat, onion and peppers until meat is browned. Add chili powder, oregano and garlic salt; stir to blend. Stir in beans, tomatoes and tomato juice. Bring to boiling, reduce heat and simmer 30 minutes, stirring occasionally. Sprinkle cornmeal over top of chili. Stir in and continue simmering 10 minutes. Serve with favorite chili toppings.

Serves 6-8.

MF&L Staff at Maine Food & Lifestyle magazine.