• 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, cored, seeded, and diced into 1/2 inch pieces
  • 1 medium green bell pepper, cored, seeded, and diced into 1/2 inch pieces
  • 2 celery stalks, thinly sliced and diced
  • 1 pound ground turkey
  • 1-2 teaspoon mild chili powder (or more, to taste)
  • 1 28-ounce can of crushed tomatoes
  • 1 15-ounce can of pinto beans, drained
  • 1 teaspoon dried oregano
  • 1 9-ounce box of frozen corn
  • 8 whole wheat hotdog buns
  • 16 cherry tomatoes, halved
  • Cutting board and knives
  • Large pot
  • Measuring spoons
  • Mixing spoon
  1. Dice onion, bell pepper, green pepper, and celery.
  2. Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
  3. When the oil is hot, add the onion, red bell pepper, green pepper, celery, and turkey. Cook, stirring often, until the turkey has lost its pinkness and is cooked through - about 2 minutes.
  4. Add the garlic and cook for 1 minute.
  5. Add the chili powder and cook, stirring continuously, for 1 minute.
  6. Add the tomatoes, beans, oregano, and salt and stir well to combine.
  7. Bring the chili to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
  8. Add the frozen corn, stir to combine, and cook 10 minutes more.
  9. Spoon 3/4 cup chili into each bun and place 4 cherry tomato halves as wheels.

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