Turkey, Bean and Vegetable Chili
0
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
This chili is packed with turkey, vegetables and two different types of beans. It’s got great flavour with a pleasant – not overwhelming – amount of heat.
Ingredients
Uncooked 93% lean ground turkey
1 pound(s)
Orange bell pepper
1 medium, chopped
Onion
1 medium, chopped
Garlic
2 clove(s), large, minced
Carrots
2 large, chopped
Celery
2 stalk(s), medium, chopped
Yellow bell pepper
1 medium, chopped
Chili powder
1 tbsp(s)
Smoked paprika
1 tbsp(s)
Ground cumin
2 tsp(s)
Dried oregano
1 tsp(s)
Table salt
½ tsp(s)
Cayenne pepper
¼ tsp(s), optional
Fat-free reduced sodium chicken broth
29 oz
Canned diced tomatoes
29 oz, with mild green chiles
Canned kidney beans
15 oz, rinsed and drained
Fat free refried beans
15 oz
Instructions
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.
2
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.
3
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.
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