TURKEY CHILI BY CHEF ERIC GREENSPAN | RECIPES | WW USA

Turkey Chili by Chef Eric Greenspan | Recipes | WW USA image

Provided by @MakeItYours

Number Of Ingredients 14

Previous Next

1 Tbsp Vegetable oil
6 medium Sweet red pepper(s) diced small
2 medium Uncooked red onion(s) finely diced
1 medium Jalapeño pepper(s) seeded, finely chopped
2 pound(s) Uncooked 99% fat-free ground turkey breast
2 Tbsp Chili powder or to taste
4 pinch(es) Table salt or to taste
3 pinch(es) Ground cumin or to taste
45 oz Canned diced tomatoes (fire-roasted with garlic recommended for heat)
15 oz Canned black beans rinsed and drained
15 oz Canned pinto beans rinsed and drained
15 oz Fat free canned refried beans
0.5 cup(s) Water
0.5 cup(s) Cilantro chopped

Steps:

In a large pot, heat oil over medium heat. Add red peppers, onions, and jalapeno; cook, stirring frequently, until onions are translucent and somewhat caramelized, about 10-15 minutes.
Add turkey, chili powder, salt, and cumin; cook, stirring and breaking apart turkey as it cooks, until meat is just browned, 2-3 minutes.
Stir in remaining ingredients, except cilantro, and bring to a boil over high heat, gently stirring to combine all ingredients and make sure nothing sticks to the bottom. Reduce heat to medium-low; simmer, stirring occasionally, until chili is sufficiently thickened, about 45 minutes. Serve garnished with cilantro.
Serving size: about 1 1/3 c