Turkey Chili

Ingredients

1 pound lean ground turkey

1 medium green pepper, finely chopped

1 medium red pepper, finely chopped

1 stick celery, finely chopped

1 large onion, finely chopped

2 garlic cloves, minced

1 can (28 ounces) diced tomatoes, un-drained

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) reduced-sodium chicken broth

1-3/4 cups frozen corn, thawed

1 can (6 ounces) tomato paste

1 tablespoon chili powder

1/2 teaspoon pepper

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon oregano

pinch sugar

                   

Optional toppings: reduced-fat sour cream and minced fresh cilantro

Directions

Heat oil in a large Dutch oven. Crumble turkey into the pan, breaking it apart with a wooden spoon. Cook for 5 minutes or until no longer pink. Add peppers, celery, onion and garlic. Cook for 5 minutes or until onions are translucent. Stir in spices. Add in tomatoes, tomato paste and chicken stock, and simmer for 10 minutes, stirring occasionally. Add beans and corn, mix well and cook on low heat for a further 5-10 minutes.

           

            Or transfer to a 4-qt. slow cooker. Cover and cook on low for 4-5 hours or until heated through.

Ladle into bowls. Add a dollop of fat-free sour cream or yogurt on top, plus some fresh chopped cilantro.