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Spicy Turkey Chili

Yield 8 servings (serving size: 1 cup chili, 1 tablespoon cheese, and 1 1/2 teaspoons chopped onion)
"I was collecting recipes for some of my favorite childhood meals from my mom when I found directions for a wonderful basic chili. My husband and I enjoy lots of vegetables and cooking with turkey, so we just modified the recipe according to our tastes. We also like a lot of spice, so we added chili powder. Other veggies may be substituted--cabbage and mushrooms are both very good." --CL Reader

Ingredients

  • 1 1/4 cups green bell pepper strips
  • 1 cup sliced onion
  • 1/2 cup (1/4-inch-thick) sliced carrot
  • 1/2 cup (1/4-inch-thick) sliced zucchini
  • 1 pound ground turkey
  • 1/4 cup chili powder
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
  • 1 (16-ounce) can kidney beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup chopped onion

Nutrition Information

  • calories 272
  • caloriesfromfat 26 %
  • fat 8 g
  • satfat 2.9 g
  • monofat 2.6 g
  • polyfat 1.8 g
  • protein 20.3 g
  • carbohydrate 32.2 g
  • fiber 6.2 g
  • cholesterol 51 mg
  • iron 4.3 mg
  • sodium 398 mg
  • calcium 136 mg

How to Make It

  1. Heat a large Dutch oven over medium heat. Add first 5 ingredients; cook 5 minutes or until turkey is browned, stirring to crumble. Stir in chili powder and the next 8 ingredients (chili powder through tomato sauce), and bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Sprinkle with cheese and chopped onion.