Lighter Chili

By AuntieGooper

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 green bell pepper diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 tablespoons finely chopped pickled jalapeno peppers
• 2 garlic cloves, minced
• 2 (14 1/2-ounce) cans petite cut diced tomatoes
• 1 (15 1/2-ounce) can red kidney beans
• 1 (15-ounce) can pinto beans
• 1 cup medium salsa
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 cup reduced-fat shredded cheese
• 1/2 cup chopped scallions

Preparation

Step 1

Heat oil in large nonstick saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the bell pepper, onion, celery, jalapeno, and garlic. Cook, stirring occasionally until vegetables are tender, about 8 minutes.
Add the tomatoes, beans, salsa, chili powder, cumin, and salt; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour. Serve with the cheese and scallions.