Spicy Turkey Bean Chili             





Serve this chili stuffed in flour tortillas and topped with shredded lettuce and nonfat sour cream. The chili makes a great left-over dish, and it freezes well, too.


Ingredients:
1 tablespoon olive oil
1 pound ground skinless turkey breast
3 green bell peppers, seeded and diced
4 onions, chopped
6 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried oregano
teaspoon cayenne pepper
3 bay leaves
One 28-ounce can crushed tomatoes (no salt added)
Two 15-ounce cans black beans, rinsed and drained
One 15-ounce can fat-free refried beans
One 4-ounce can diced green chiles, rinsed and drained
One 4-ounce can sliced jalapeno peppers, rinsed and drained


Method:
1. In a large nonstick saucepan or Dutch oven, heat the oil. Add the turkey, bell peppers, onions, garlic, cumin, oregano, cayenne and bay leaves; cook, stirring as needed, until the turkey is browned and the vegetables are softened, 6-8 minutes.

2. Add the tomatoes, the beans, chiles and jalapenos; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the flavors are well blended, about 45 minutes. Discard the bay leaves.

PER SERVING: 202 Calories, 2 g Total Fat, 0 g Saturated Fat, 22 mg Cholesterol, 298 mg Sodium, 29 g Total Carbohydrate, S g Dietary Fiber, 18 g Protein, 77 mg Calcium.

SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk.

POINTS PER SERVING: 3.

MAKES 12 SERVINGS