Sullivan 180’s Healthier Generation Communications Coordinator & Eva Bednar, Garden Coordinator

May 2 is School Lunch Hero Day a time to recognize and thank our incredible School Food Service Staff for the essential work they do every day to nourish our students.

In Sullivan County, schools are leading the way with healthier menu options—and students are loving it! This featured recipe, developed by Chef Jonathan Martinez, is a delicious, protein-packed Turkey Chili that’s winning over taste buds in school cafeterias. It’s one of several scratch-made recipes being introduced through A Single Bite’s Farm-to-School pilot program, which connects local farms, fresh ingredients, and nutrition education to school communities.

This chili is set to debut at Monticello’s RJK Middle School in May, with plans to expand to other schools across the district. It’s made with lean ground turkey, which is lower in saturated fat than beef, making it a heart-smart protein choice. Beans add gut-healthy fiber and help balance blood sugar, while the vegetables deliver a powerhouse of vitamins A, B, C, and E.

Here’s your sneak peek at this flavorful, nourishing recipe – so you can try it at home and enjoy a healthy meal inspired by what’s cooking in our schools!

Yields: 6-8 servings 

Ingredients

1.5 lbs ground turkey (85% lean) 

1.5 cups cooked dried red kidney beans (or (1) 15 oz can, drained & rinsed) 

1 cup diced yellow onion (~1 medium onion) 

½ cup diced carrots (~1 large carrot) 

½ cup diced celery (~2 stalks) 

½ cup diced green bell pepper (~1 small pepper) 

¼ cup diced roasted red peppers (fresh-roasted or jarred)   

2 cups fresh diced tomatoes + ½ cup broth (or (1) 14.5 oz can diced tomatoes, undrained) 1.5 cups tomato juice (or low-sodium vegetable broth) 

2 tbsp olive oil  

Spices & Seasoning: 

1 tsp salt (adjust to taste) 

½ tsp black pepper 

1 tbsp chili powder 

1 tsp onion powder 

2 tsp ground cumin 1.5 tsp smoked paprika 1 tsp dried oregano 

Directions

• Brown Turkey: Add ground turkey, breaking it apart with a spoon. Cook until no pink remains (~5–7 minutes). Drain excess fat if needed.

• Sauté Vegetables: Heat olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, celery, bell peppers, and roasted red peppers. Sauté for 5–7 minutes until softened.

• Add Tomatoes & Spices: Stir in diced tomatoes (with liquid), tomato juice, and all spices. Bring to a simmer.

• Simmer: Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.

• Add Beans: Stir in kidney beans. Simmer uncovered for 10–15 minutes until thickened. For a looser chili, add ¼–½ cup water or broth.

• Serve: Garnish with fresh cilantro, avocado, or shredded cheese.

Recipe Credit: Recipe created by Chef Jonathan Martinez of A Single Bite for the organization’s 2025-2026 Farm to School Pilot Program www.asinglebite.org

Nutrition Information Credit: Healthline

Sullivan 180 is a non-profit organization dedicated to building a healthy community one degree at a time through people, places and policy, with an intentional focus on prevention and empowering a healthier generation. Sullivan 180 has partnered with the Sullivan County Democrat and Claire Burns to bring you delicious and nutritious recipes on the first Friday of every month. For more information on the work of Sullivan 180, visit Sullivan180.org.