Turkey Chili

2 tsp butter, divided
1 lb lean ground turkey
salt and freshly ground black pepper to taste
1 coarsely chopped red bell pepper
1 coarsely chopped celery stalk
1 clove garlic, minced
2 tsp chili powder
1 tsp paprika
1 tsp ground cumin
1/8 tsp ground cayenne pepper
1 pound plum tomatoes, chopped (or a can with juice)
1/2 cup chicken stock (or low sodium broth)
1 bay leaf

SERVES 4

Heat 1 tsp butter in a 3 quart saucepan over high heat. Add the turkey, and season with salt and black pepper. Continue to cook, chopping, until browned. Remove to a bowl and cover to keep warm.

Reduce heat to low, heat the other 1 tsp of butter. Add red bell pepper, onion, celery and garlic. Cook for about 4 mins or until vegetables begin to soften. Add chili powder, paprika, cumin, and cayenne. Cook, stirring for 1 min. Increase heat to medium and add the tomatoes, stock, and bay leaf. Bring to a boil over high heat. Reduce heat to medium-high and simmer uncovered for 15 mins.

Add the browned turkey and simmer another 5 mins. Remove bay leaf before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user SONNA_DOIT.