Chili (Turkey) — Weight Watchers

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

1 TSP canola oil
2 medium onions (chopped)
4 garlic cloves (minced)
2 medium carrots (thinly sliced into rounds)
2 LB lean ground turkey
4 TBS chili powder
2 TBS paprika
2 TSP ground cumin
3 TSP red pepper flakes
4 medium tomatoes (chopped) (substitute 1 14½ OZ can Hunt’s petite diced tomatoes)
2 C canned tomato sauce
2 C fat-free chicken broth
3 TBS apple cider vinegar
3 C cooked kidney beans (rinsed and drained, mash 1 C before adding)
2 medium green bell peppers (chopped)
1 TSP table salt (or to taste)
¼ TSP black pepper (or to taste)

Heat a large pot coated with cooking spray over medium heat.  Add oil and onion, sauté onion until soft — about 5 to 7 minutes.  Add garlic and carrots and cook until garlic is softened.  Add ground turkey, and brown the meat — about 5 minutes.  Stir to break up lumps.

Add chili powder, paprika, cumin and red pepper flakes, tomatoes and tomato sauce, broth and vinegar.  Bring the mixture to a boil and reduce heat.  Cover and simmer until the meat is tender, approximately 30 to 45 minutes.

Add the beans and bell pepper.  Simmer, uncovered, until peppers are done, about 10 minutes.  Season to taste.

Yields about 3 QT (12 C).  A serving is 1 C.  Each serving is valued at 4 points.


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