- 1 TSP canola oil
- 2 MED onions (chopped)
- 4 garlic cloves (minced)
- 2 MED 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 MED 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 MED 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, red pepper flakes, tomatoes, 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. A serving is 1 C. Each serving is valued at 4 points.