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Turkey Chili by Chef Eric Greenspan

Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
12
Difficulty
Easy
Ingredients

vegetable oil

1 Tbsp

sweet red pepper(s)

6 medium, diced small

uncooked red onion(s)

2 medium, finely diced

jalapeño pepper(s)

1 medium, seeded, finely chopped

uncooked 99% fat-free ground turkey breast

2 pound(s)

chili powder

2 Tbsp, or to taste

table salt

4 pinch, or to taste

ground cumin

3 pinch, or to taste

canned diced tomatoes

45 oz, (fire-roasted with garlic recommended for heat)

canned black beans

15 oz, rinsed and drained

canned pinto beans

15 oz, rinsed and drained

fat free canned refried beans

15 oz

water

½ cup(s)

cilantro

½ cup(s), chopped

Instructions

  1. In a large pot, heat oil over medium heat. Add red peppers, onions, and jalapeno; cook, stirring frequently, until onions are translucent and somewhat caramelized, about 10-15 minutes.
  2. Add turkey, chili powder, salt, and cumin; cook, stirring and breaking apart turkey as it cooks, until meat is just browned, 2-3 minutes.
  3. Stir in remaining ingredients, except cilantro, and bring to a boil over high heat, gently stirring to combine all ingredients and make sure nothing sticks to the bottom. Reduce heat to medium-low; simmer, stirring occasionally, until chili is sufficiently thickened, about 45 minutes. Serve garnished with cilantro.
  4. Serving size: about 1 1/3 c
Notes
Though the chili is great as is, there are many other topping options. You can serve with chopped green onions, whole cilantro leaves, diced avocado, reduced-fat shredded cheese or nonfat plain Greek yogurt (toppings are not included in the recipe’s SmartPoint value).

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