Turkey, Bean and Vegetable Chili
5
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
2 spray(s)
Uncooked 93% lean ground turkey
1 pound(s)
Uncooked onion(s)
1 medium
Garlic
2 medium clove(s)
Carrots
2 large
Celery
2 rib(s), medium
Yellow bell pepper(s)
1 medium
Bell pepper(s)
1 item(s), medium
Chili powder
1 Tbsp
Paprika
1 Tbsp
Ground cumin
2 tsp
Dried oregano
1 tsp
Table salt
0.5 tsp
Cayenne pepper
0.25 tsp
Fat-free reduced sodium chicken broth
29 oz
Canned diced tomatoes
29 oz
Canned kidney beans
15.5 oz
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
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