Turkey-Bean Chili

Ingredients

• 1 tablespoon(s) vegetable oil
• 1 large onion finely chopped
• 1 1/4 pound(s) lean ground turkey
• salt and pepper
• 1 pound(s) red or yellow peppers finely chopped
• 1 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• 1 can(s) (28 oz.) fire-roasted diced tomatoes
• 2 can(s) (15 oz. each) no-salt-added white kidney (cannellini) or pink bea rinsed and drained
• cilantro sprigs, for garnish

Preparation

1. In 7 to 8 quart saucepot, heat oil on medium-high. Add onion and cook 5 minutes or until softened and brown, stirring occasionally.


2. Add turkey and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until meat browns, stirring and breaking up meat with wooden spoon.


3. Add red peppers; cook 4 minutes or until just softened, stirring occasionally. Add chili powder and cumin and cook 1 minute, stirring often.


4. Stir in tomatoes and beans. Heat to boiling, then reduce heat to simmer. Cook 20 minutes, stirring occasionally. Spoon into serving bowls; garnish with cilantro sprigs.