Turkey, Bean and Vegetable Chilli
This chilli is packed with turkey, vegetables and two different types of beans. It’s got great flavour with a pleasant, not overwhelming, amount of heat.
2 spray(s) cooking spray
1 pound(s) Turkey, ground,
1 medium onion(s), chopped
2 clove(s) (medium) garlic cloves
2 large carrot(s), chopped
2 stalk(s) (medium) celery,
1 medium yellow pepper(s),
1 medium bell pepper,
1 Tbsp chilli powder
1 Tbsp paprika, 2 tsp Ground Cumin Seed, or other brand,1 tsp dried oregano, 1/2 tsp table salt1/4 tsp cayenne pepper, optional, 29 oz fat-free, reduced-sodium chicken broth, 29 oz canned diced tomatoes, with mild green chillies
15 1/2 oz canned kidney beans, rinsed and drained.
Coat a 12-inch sauté pan with cooking spray; set over medium-high heat. Brown turkey, breaking up meat with a wooden spoon as it cooks, about 10 minutes; drain and set aside.
Coat a large pot with cooking spray; set over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add carrots, celery and peppers; cook, stirring occasionally, for 5 minutes. Add chilli powder, paprika, cumin, oregano, salt and cayenne; stir for 1 minute.
Stir in broth, tomatoes, beans and turkey; bring to a boil. Reduce heat to low and simmer, uncovered, stirring every 5 minutes, about 35 minutes total. Yields about 1 1/2 cups chilli per serving.
If you like your chilli spicy, make sure to add the cayenne pepper. If you prefer your chilli on the milder side, leave out the cayenne pepper and use plain diced tomatoes, instead of ones with green chillies.
Thank you Louise, (Wimborne Slimming World).
Cheryl, Haywards Heath