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.
- 2 spray(s) cooking spray
- 1 pound(s) uncooked
- 1 medium uncooked onion(s), chopped
- 2 clove(s) (medium) garlic clove(s), minced
- 2 large uncooked carrot(s), chopped
- 2 rib(s) (medium) uncooked celery, chopped
- 1 medium yellow pepper(s), chopped
- 1 item(s) (medium) uncooked bell pepper(s), orange-variety, chopped
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp table salt
- 1/4 tsp cayenne pepper, optional
- 29 oz fat-free reduced sodium chicken broth
- 29 oz canned diced tomatoes, with mild green chiles
- 15 1/2 oz canned kidney beans, rinsed and drained
- 15 oz fat free canned refried beans
- 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. Yields about 1 1/2 cups chili per serving.
- 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.