Light Turkey Chili With Kidney Beans

2 tablespoons vegetable oil or corn oil
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 - 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/4-1/2 teaspoon cayenne pepper
2 pounds 93 percent lean ground turkey
2 (15.5-ounce) cans dark red kidney beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
(28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth
Table salt
2 limes , cut into wedges

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
2. With CrockPot- Toss all remaining ingredients in the Crock with the vegetable/turkey medley and let er' rip! Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
2. Stove Directions- Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user LALASTRIVE.