Turkey, Vegetable, and Bean Chili - 5 points

PointsPlus value: 5 points

Servings: 8

Prep Time: 15 minutes

Cook Time: 60 minutes

Level of Difficulty: easy

This chili is packed with turkey, vegetables and two different types of beans. It’s got great flavor with a pleasant – not overwhelming – amount of heat.

Ingredients

 2 sprays cooking spray

1 pound turkey, ground, 93% lean 7% fat, raw

1 medium onion, chopped

2 cloves garlic, minced

2 large carrots, chopped

2 stalks celery, chopped

1 medium yellow pepper, chopped

1 bell pepper, orange, chopped

1 Tbsp chili powder

1 Tbsp paprika

2 tsp dried oregano

1/2 tsp table salt

1/4 tsp cayenne pepper (optional)

29 oz canned diced tomatoes, with mild green chilies

15 1/2 oz canned kidney beans, rinsed and drained

29 oz fat-free, reduced sodium chicken broth

15 oz fat-free canned refried beans

Instructions

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 cayenne; stir for 1 minutes.

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.

Notes

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