Servings: 6

Weight Watcher Smart Points: 7

Preparation Time: 10 Minutes

Cooking Time: 75 Minutes

Ready In: 85 Minutes

Ingredients

  • 1 bell pepper or Poblano, diced
  • 1 (15-ounce) can pinto beans
  • ?1 (15 1/2-ounce) can red kidney beans
  • 2 celery stalks, diced
  • 2 tablespoons chili powder
  • 2 cloves of garlic diced
  • 1 teaspoon ground cumin
  • 1 pound ground turkey
  • 1-2 finely chopped Serrano or Jalapeño peppers
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 (14 1/2-ounce) cans petite cut diced tomatoes
  • 1 cup medium/hot salsa
  • 3/4 teaspoon salt
  • 1/2 cup chopped scallions
  • 1/2 cup shredded cheese

Instructions

  1. Heat oil in large nonstick saucepan over medium-high heat
  2. Add the turkey and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes
  3. Add the peppers, onion, and garlic and cook, stirring occasionally until vegetables are tender, about 8 minutes.Add the tomatoes, beans, salsa, chili powder, cumin, and salt, bring to a boil.Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour
  4. Serve with the cheese and scallions.

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