Turkey Bean Chili

*Turkey, Ground turkey, 93% lean, 16 oz
*Soy Sauce, 6 tbsp
Tomato Paste, 0.5 cup
Del Monte Diced Tomatoes, No Salt Added, 2 cups
Beans, black, 2 cup
Beans, red kidney, 2 cup
Garlic, 50 grams
Parsley, 50 grams
Cider Vinegar, 8 tbsp
*Peppers, sweet, red, fresh, .5 cup, chopped
Onions, raw, .5 cup, chopped
Hot Pepper Sauce, 3 tsp
Pepper, black, 3 tbsp
Chili powder, 10 tbsp
Raw Carrots .5 cup

The main source of salt is in the soy sauce, the tomato paste, and the chili oil. Obtain salt free or reduced salt varieties for even lower sodium

Combine peppers, onions, carrots, garlic, parsley, vinegar, soy sauce in large dutch oven (4 qt) with olive oil on medium heat. Cook until veggies are soft, then add soy sauce, chili oil, ground pepper, chili powder. Continue stirring until spices and veggies are well mixed. Add in diced tomatoes, red beans, black beans, and tomato paste. Rinse each tin with a little water to get all the ingredients and make the chili less thick. Set aside on medium heat for 20 minutes. In medium fry pan brown turkey. Continue cooking until turkey is well done. Combine turkey and waiting dutch oven contents. Continue simmering, stirring occasionally to mix flavors for 30 minutes. Add two cups water. Season to taste with more pepper, chili powder or for added kick add in one medium habanero pepper. Serve in bowl with brown rice. 1 - 2 cups per servince

Serving Size: Makes 20 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user GOLDBUG315.