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Photo of Turkey, Bean and Vegetable Chili by WW

Turkey, Bean and Vegetable Chili

3
Points® value
Total Time
1 hr 15 min
Prep
15 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 flavour with a pleasant – not overwhelming – amount of heat.

Ingredients

Uncooked 93% lean ground turkey

1 pound(s)

Orange bell pepper

1 medium, chopped

Onion

1 medium, chopped

Garlic

2 clove(s), large, minced

Carrots

2 large, chopped

Celery

2 stalk(s), medium, chopped

Yellow bell pepper

1 medium, chopped

Chili powder

1 tbsp(s)

Smoked paprika

1 tbsp(s)

Ground cumin

2 tsp(s)

Dried oregano

1 tsp(s)

Table salt

½ tsp(s)

Cayenne pepper

¼ tsp(s), optional

Fat-free reduced sodium chicken broth

29 oz

Canned diced tomatoes

29 oz, with mild green chiles

Canned kidney beans

15 oz, rinsed and drained

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. Yields about 1 1/2 cups chili per serving.

Notes

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.

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