Turkey Chili

1.0 tbsp Chili powder
0.5 tsp Paprika
0.5 tsp Pepper, black
0.5 tsp Salt
1.0 cup (8 fl oz) Chicken Broth
1.5 clove Garlic
0.75 cup, chopped Onions, raw
1.0 cup Tomato Sauce
1.81 cup Beans, red kidney
1.0 tbsp Extra Virgin Olive Oil
1.25 tsp Cumin (ground)
0.75 cup Diced Tomatoes Rotel green chilies .5 cup
0.5 serving 1 Med. Green Bell Pepper
10.0 oz Jennie-O Extra Lean Ground Turkey

1. Chop bell pepper and onion 2. Mince garlic 3. Heat 1 Tbsp of oil in a large sauce pan over medium heat 4. Add bell pepper and onion to pan and sautee for 3 minutes 5. Add garlic to pan and continue to sautee for 30 seconds 6. Pour this mixture onto a plate and set aside 7. In the same sauce pan, heat remaining 1 Tbsp of oil over medium heat 8. Add turkey to pan and season with salt and pepper to taste 9. Cover and cook turkey - make sure to stir occasionally and break meat up to cook thoroughly 10. Drain off rendered fat 11. Return plated veggies to pan with turkey and add tomatoes with green chiles, tomato sauce, 1 cup of chicken broth, chili powder, cumin, paprika (and additional salt and pepper to taste) 12. Bring to a boil 13. Reduce to a simmer and cover. 14. Simmer for 20 minutes, stirring occasionally 15. Drain and rinse beans 16. Add beans and remaining 1 cup of chicken broth to pan 17. Simmer for 2 minutes 18. Serve warm or allow to cool before packaging for fridge or freezer Serving Size: Makes 6 servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user PSYCHMASTER.