Turkey Chili
1 pound lean ground turkey breast
1 small onion, chopped
2 celery stalks, chopped
1 medium bell pepper, seeded and chopped
3 (15 ounce) cans no-salt added dark red kidney beans, drained
3 (14.5 ounce) cans no-salt added stewed tomatoes, undrained
1 cup water
1/4 cup vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 cup red wine
Heat a large stockpot over medium-high heat until hot. Add ground turkey breast and chopped onion and cook until browned. Remove from heat and drain in a colander.
Spray stockpot with nonstick cooking spray. Add celery and bell pepper and cook until tender. Add the cooked turkey and onions. Add the remaining ingredients and bring to boil. Reduce heat and simmer on low heat for 30 minutes.
8 Servings
266 calories per person
Fat 2 g
Protein 24 g
carbs 39 g
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