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.
