Turkey Chili by Chef Eric Greenspan

PersonalPoints™ per serving

Total Time: 1 hr 30 min

Prep: 30 min

Cook: 1 hr

Serves: 12

Easy

Chili is easy, one-pot, comfort food that you can enjoy all year long. Let it simmer for the right amount of time so the flavors really blend. Serve this chili as written or with a variety of other toppings such as 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 PersonalPoints™ value).

Ingredients

1 tbsp vegetable oil
6 medium sweet red peppers, diced small
2 medium uncooked red onions, finely diced
1 medium Jalapeño pepper, seeded, finely chopped
2 lbs uncooked 99% fat-free ground turkey breast
2 tbsp chili powder, or to taste
4 pinches table salt, or to taste
3 pinches ground cumin, or to taste
45 oz canned diced tomatoes, (fire-roasted with garlic recommended for heat)
15 oz canned black beans, rinsed and drained
15 oz canned pinto beans, rinsed and drained
15 oz fat-free canned refried beans
½ cup water
½ cup cilantro, chopped

Instructions

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.
Add turkey, chili powder, salt, and cumin; cook, stirring and break apart turkey as it cooks, until meat is just browned, 2-3 minutes.
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.
Serving Size: about 1 1/3 cup of Turkey Chili by Chef Eric Greenspan!