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HealthyWomen Editors

The editorial team and staff of HealthyWomen.

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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Shelley's Turkey Chili

Shelley's Turkey Chili

Nutrition & Movement

Turkey chili substitutes turkey for beef to make a hearty chili that's lower in saturated fat.

Prep Time: 20 Min
Cook Time: 25 Min
Ready In: 45 Min

Servings: 6-8

Ingredients:

  • 1 pound ground turkey
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 large fresh jalapeño, finely chopped
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon packed brown sugar
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) can petite diced tomatoes in juice
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can dark red kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • Accompaniments: sour cream and grated cheddar cheese

Directions:

  1. Cook turkey, onion, garlic, and jalapeño in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
  2. Add chili powder, cumin, cayenne, cinnamon, and brown sugar and simmer 5 minutes.
  3. Add tomatoes, tomato sauce and beans. Simmer, covered, 15 minutes or more (flavors will develop more the longer you simmer).
  4. Serve topped with accompaniments.

This recipe is courtesy of Shelley Maddox.

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