It always starts with one dish.

My go-to on nights when the workday was long and the homework list longer.

Turkey Chili.

A four ingredient stockpot supper, and one of a handful of meals all four in my house will actually accept sans protest. Any other mothers out there eating their “I’ll never be a short order cook” words? No? Me neither. Never said it.

All the love for this extra lean, high protein dish.  And 1 filling bowlful clocks in at a mere 275 calories (before garnish). Room for dessert!

Enter summery peaches with homemade honey vanilla whipped cream and a sprinkle of spicy nutmeg.

Is it autumn yet?

Extra Lean Turkey Chili
1 pkg Jennie O Extra Lean Ground Turkey
1 packet chili seasoning
1 15.5 oz can light red kidney beans (soaking dried beans is preferable, time permitting)
1 28 oz can whole peeled tomatoes, undrained
Cook ground turkey in stockpot over medium high heat. Add canned tomatoes, breaking up whole tomatoes as sauce cooks down. Add kidney beans, chili seasoning, simmer and serve. Garnish with red onion, green onion, fresh jalapeño pepper, fresh cilantro, shredded cheddar, and Fage 2% plain Greek yogurt or sour cream. MFP entry: Extra Lean Turkey Chili w/Light Red Kidney Beans, 1 cup,  275 cals.