Turkey and Bean Chili
0 points on Weight Watchers
Ingredients
Cooking spray
2 spray(s)
1 pound(s)
Olive oil
1⁄2 Tbsp
Uncooked onion(s)
1 medium, diced
Uncooked celery
2 rib(s), medium, diced
Garlic
2 medium clove(s), minced
Jalapeño pepper(s)
1 small, seeded and minced**
Chili powder
2 Tbsp
Ground cumin
2 tsp
Dried oregano
1 tsp
Bay leaf
2 leaf/leaves
Table salt
1⁄2 tsp
Red pepper flakes
1⁄2 tsp, or more to taste
28oz
Canned beef broth
1 cup(s), reduced-sodium
Canned tomato sauce
8 oz
Canned kidney beans
30oz, rinsed and drained
Uncooked shallot(s)
1⁄2 cup(s), chopped
- Coat a large stockpot with cooking spray; set it over medium-high heat. Add the turkey cook until it's browned, breaking up the meat as it cooks, about 5 minutes. Remove the turkey from the pot; set aside.
- Add oil to the pot; set over medium-high heat. When the oil begins to shimmer, add the onion, celery, garlic, and jalapeño; sauté until tender, about 4 minutes. Add the reserved turkey,chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes; stir to coat the vegetables and the turkey with spices.
- Add the tomatoes, broth, tomato sauce, and beans; bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. To serve, discard the bay leaves, ladle the chili into bowls, and top with chopped shallots.
- Serving Size: about 1 heaping cup.
