Chili with Turkey

Using a variety of bean adds interesting texture and color, as does the 
addition of corn.

When leftover turkey is not available, cooked and drained turkey sausage or 
cooked, diced chicken can be substituted. As with most chilies, this dish 
tastes better if made in advance and refrigerated a day or two before serving.

Chili with Turkey

2 Tbsp. canola oil
2 cups chopped onion
2-4 garlic cloves as desired, chopped fine
1 red bell pepper, seeded and chopped coarse
2 Tbsp. chili powder
1/4 tsp. cayenne pepper, or as desired
1 Tbsp. cumin
1 tsp. dried oregano
1/2 tsp. cinnamon (optional)
3 cans (16 oz.) of 3 different types of beans (kidney, black, garbanzo, etc.) rinsed and drained 
1 cup frozen corn (or canned corn, drained) 
1 can (28 oz.) crushed tomatoes, with juice 
1 cup low-sodium "V-8" (or spiced) tomato juice Salt and freshly ground black pepper, if desired 
3 cups diced cooked turkey* Hot sauce, as desired

Heat oil in large, deep pot over medium-high heat until oil is hot. 
Stir in onions, garlic and bell peppers. Lightly sauté until onion is 
translucent, garlic is golden and bell pepper is softened. Stir in chili 
powder, cayenne, cumin, oregano and cinnamon and cook, stirring, 
for 30 seconds. Stir in beans, corn, tomatoes and juice.

Reduce heat to medium-low and simmer gently 45 minutes, stirring 
occasionally. Season to taste with salt and pepper.

Stir in turkey and simmer additional 15 minutes. Adjust seasonings, as 
desired, adding more salt, pepper and hot sauce, if desired.

*In place of cooked turkey meat, turkey sausage that has been cooked 
and drained of fat can be used, as can cooked, diced chicken.

Serve accompanied with sour cream and cheese as toppings, if desired.

Makes 10 servings. Per serving: 261 calories, 6 g. fat (1 g. saturated fat), 
32 g. carbohydrate, 21 g. protein, 9 g. dietary fiber, 461 mg. sodium.