This classic chili recipe is quick to put together and is a traditional not-too-hot chili recipe.
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1 tablespoon Land O Lakes® Butter
1 pound lean ground turkey or ground beef
1 small (1/2 cup) onion, chopped
1 medium (1/2 cup) yellow bell pepper, chopped
1 (1.25-ounce) package chili seasoning mix
4 cups vegetable juice cocktail
2 (14.5-ounce) cans chili-style chunky tomatoes
1 (15-ounce) can dark red kidney beans
1/2 cup sour cream
2 ounces (1/2 cup) shredded Cheddar cheese
Melt butter in 4-quart saucepan until sizzling; add turkey, onion and yellow pepper. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until turkey is no longer pink and vegetables are tender.
Stir in chili seasoning mix. Stir in all remaining ingredients except sour cream and cheese. Reduce heat to medium-low. Cook, stirring occasionally, 5-7 minutes or until chili comes to a boil.
Dollop each serving with 1 tablespoon sour cream; sprinkle with 1 tablespoon cheese.