TURKEY,BEAN AND VEGETABLE CHILI

By JoyceW-2

PointsPlus Value: 5

Yields about 1 1/2 cups chili per serving.

Note:

If you like your chili spicy, make sure to add the cayenne pepper. If you prefer your chili on the milder side, leave out the cayenne pepper and use plain diced tomatoes, instead of the ones with green chilies.

Ingredients

• 2 sprays cooking spray
• 1 pound uncooked 93% lean ground turkey
• 1 medium uncooked onion, chopped
• 2 cloves garlic, minced
• 2 large uncooked carrots, chopped
• 2 ribs uncooked celery, chopped
• 1 medium yellow pepper, chopped
• 1 orange bell pepper, chopped
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper, optional
• 29 ounces canned diced tomatoes, with mild green chiles
• 15 1/2 ounces canned kidney beans, rinsed and drained
• 15 ounces fat-free refried beans

Details

Servings 8
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Coat a 12 inch saute' pan with cooking spray; set over medium-high heat. Brown turkey, breaking up meat with a wooden spoon as it cooks, about 10 minutes; drain and set aside.

Coat a large pot with cooking spray; set over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add carrots, celery and peppers; cook, stirring occasionally, for 5 minutes. Add chili powder, paprika, cumin, oregano, salt and cayennne; stir for 1 minute.

Stir in broth, tomatoes, both types of beans and turkey; bring to a boil. Reduce heat to low and simmer, uncovered, stirring every 5 minutes, about 35 minutes total.