Turkey, Bean and Vegetable Chili

By esperling

Ingredients

• 2 spray(s) cooking spray
• 1 pound(s) uncooked 93% lean ground turkey
• 1 medium uncooked onion(s), chopped
• 2 clove(s) (medium) garlic clove(s), minced
• 2 large uncooked carrot(s), chopped
• 2 rib(s) (medium) uncooked celery, chopped
• 1 medium yellow pepper(s), chopped
• 1 item(s) (medium) uncooked bell pepper(s), orange-variety, chopped
• 1 Tbsp chili powder
• 1 Tbsp paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp table salt
• 1/4 tsp cayenne pepper, optional
• 29 oz fat-free reduced-sodium chicken broth
• 29 oz canned diced tomatoes, with mild green chiles
• 15 1/2 oz canned kidney beans, rinsed and drained
• 15 oz fat-free canned refried beans

Preparation

Step 1

Coat a 12-inch sauté 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 cayenne; 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. Yields about 1 1/2 cups chili per serving.