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Photo of Turkey, bean, and vegetable chili by WW

Turkey, bean, and vegetable chili

0
Points®
Total Time
1 hr 20 min
Prep
20 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 flavor with a pleasant – not overwhelming – amount of heat.

Ingredients

Cooking spray

4 spray(s)

Uncooked 93% lean ground turkey

1 pound(s)

Onion

1 medium, chopped

Garlic

2 clove(s), minced

Carrots

2 large, chopped

Celery

2 rib(s), medium, chopped

Yellow bell pepper

1 medium, chopped

Bell pepper

1 item(s), medium, orange-variety, chopped

Chili powder

1 Tbsp

Paprika

1 Tbsp

Ground cumin

2 tsp

Dried oregano

1 tsp

Table salt

½ tsp

Cayenne pepper

¼ tsp, optional

Fat-free reduced sodium chicken broth

29 oz

Canned diced tomatoes

29 oz, with mild green chiles

Canned kidney beans

15½ 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.
  4. Serving size: 1 1/2 c

Notes

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 ones with green chilies.

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