Brilliant Chili Topped with Walnuts - $4.44 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-17 at Kroger - Kroger On the Rhine (ZIP 45202). 1 pantry staples excluded. Prices change without notice - this is what we paid attention to on that date, not a quote.

extra virgin olive oil drives this basket at $8.49, 24% of the total. The next biggest lines are walnuts ($5.99) and ground turkey ($5.49). $17.33 of the basket - 49% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Simple Truth Organic® Extra Virgin Olive Oil · about 470 ml left, $7.98 of value
• McCormick Ground Cumin · about 38 g left, $3.08 of value
• Kroger® Chili Powder Shaker · about 97 g left, $2.14 of value
• Simple Truth® Halves & Pieces Walnuts · about 75 g left, $1.76 of value
• Carrots · about 394 g left, $1.47 of value
• Jumbo Yellow Onions · about 344 g left, $0.90 of value

This is a modern take on a family favorite. Featuring toasted walnuts, this chili features three types of protein foods.

• 2 tablespoons extra virgin olive oil
• 1 onion, medium-large, chopped
• 1 carrot, large, sliced
• 1/4 teaspoon salt
• 2 teaspoons cumin
• 2 tablespoons chili powder
• 1 pound turkey breast, 85% lean, ground
• 1 bell pepper, small, red or yellow, minced
• 2 cans (16-ounce) red kidney beans, rinsed, drained
• 2 cans (14.5-ounce) tomatoes, chopped or crushed
• 1 1/2 cups walnuts, lightly toasted, chopped
• parsley, flat leaf, chopped (optional)

1. Wash hands with soap and water.
2. Heat olive oil in large, deep pan. Add onion and sauté over medium heat until translucent. Add carrots, salt, and spices; sauté until spices are toasted. Crumble in the ground turkey breast, and sprinkle in the minced bell pepper and cook until the turkey breast is cooked through and becomes white and opaque.
3. Add the beans and tomatoes, and stir gently so as not to break the beans. Bring to a boil then lower heat and cook, partly covered, over medium-low heat for another 20 minutes.
4. Serve hot, topped with a sprinkling of walnuts and parsley.

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