Hearty 4-Bean Turkey Chili w/ Sweet Corn

16 oz 93% Lean Ground Turkey
4 cans Petite Diced (no salt added) Tomatoes
1 can Reduced Sodium Dark Red Kidney Beans - drained, rinsed
1 can Reduced Sodium Light Red Kidney Beans - drained, rinsed
1 can Reduced Sodium White Kidney (Cannellini) Beans - drained, rinsed
1 can Reduced Sodium Black Beans - drained, rinsed
1 can Sweet Corn (no sugar/salt added) - drained
8 oz White Mushrooms - diced
1 Medium Green Bell Pepper - diced
1 Medium Red Bell Pepper - diced
1 Medium Red Onion - diced
2 Large Jalapenos - minced
2 cloves Garlic - minced
1.5 cup water
2 Tbsp Extra Virgin Olive Oil
6 Tbsp Chili Powder
1 Tbsp Paprika
1 Tbsp Garlic powder
1 Tbsp Onion powder
2 tsp Oregano, ground
2 tsp Pepper, red or cayenne
1 tsp Ground Mustard

The longer you let it simmer, the better it will be!!!

1. In an 8-quart stock pot, heat 2 tbsp. olive oil on medium heat, add bell peppers, onion, mushrooms, jalapenos and garlic - cook until almost soft.
2. Add lean turkey and heat until fully cooked - about 10 minutes, stirring every couple of minutes.
3. Add 1.5 cups water.
4. Add drained and rinsed beans, and tomatoes w/ the juice.
5. Add spiced and mix thoroughly.
6. Cover stock pot, lower heat to low, and continue to simmer for 4-6 hours (stirring about every 30 minutes).


Serving Size: 12 2-cup servings (Who really eats 1 cup of chili anyway? LOL)