Hearty Turkey Chili

By Roni84

PointsPlus™ Value: 6

A bowl of hot chili is so satisfying on cold fall days. Ours boasts kidney beans, lean turkey and lots of vegetables, well-seasoned and sprinkled with scallions.

Ingredients

• 1 spray(s) cooking spray
• 1 tsp canola oil
• 1 large onion(s), chopped
• 2 clove(s) (medium) garlic clove(s), minced
• 1 pound(s) Turkey, ground, 93% lean/7% fat, raw
• 2 medium carrot(s), thinly sliced into rounds
• 2 Tbsp chili powder
• 1 Tbsp paprika
• 1 1/2 tsp red pepper flakes
• 1 tsp Durkee Ground Cumin Seed, or other brand
• 2 medium tomato(es), chopped
• 1 cup(s) canned tomato sauce
• 1 cup(s) canned chicken broth
• 1 1/2 Tbsp apple cider vinegar
• 1 1/2 cup(s) cooked kidney beans, rinsed and drained
• 1 medium green pepper(s), chopped
• 1/2 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/4 cup(s) scallion(s), chopped

Details

Servings 6
Preparation time 25mins
Cooking time 83mins

Preparation

Step 1

Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.

Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper; garnish with scallions. Yields about 1 cup per serving.