Turkey, Bean and Vegetable Chili
- Total Time
- 1:20
- Prep
- 0:20
- Cook
- 1:00
- 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.
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cooking spray2 spray(s)
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uncooked 93% lean ground turkey1 pound(s)
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uncooked onion(s)1 medium, chopped
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garlic clove(s)2 medium clove(s), minced
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uncooked carrot(s)2 large, chopped
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uncooked celery2 rib(s), medium, chopped
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yellow pepper(s)1 medium, chopped
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uncooked bell pepper(s)1 item(s), medium, orange-variety, chopped
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chili powder1 Tbsp
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paprika1 Tbsp
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ground cumin2 tsp
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dried oregano1 tsp
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table salt½ tsp
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cayenne pepper¼ tsp, optional
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fat-free reduced sodium chicken broth29 oz
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canned diced tomatoes29 oz, with mild green chiles
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canned kidney beans15 ½ oz, rinsed and drained
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fat free canned refried beans15 oz
- 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.
- Serving size: 1 1/2 c