Recipes

So, my friend Jen has vowed to post a new recipe each week that her family has tried.  I'm not sure I'm that ambitious, but with joining Weight Watchers, we have been trying some new recipes.  I've decided that when we try a new recip and like it, I will post it.  This way I will always have the recipe without having to put it in a recipe box.
This is the recipe from tonight.  I didn't put the refried beans in (I'm sure Jack appreciates that)!

Turkey, Bean and Vegetable Chili
 
2 spray(s) cooking spray


1 pound(s) Turkey, ground, 93% lean/7% fat, raw

1 medium onion(s), chopped

2 clove(s) (medium) garlic clove(s), minced

2 large carrot(s), chopped

2 stalk(s) (medium) celery, chopped

1 medium yellow pepper(s), chopped

1 item(s) (medium) bell pepper(s), orange-variety, chopped

1 Tbsp chili powder

1 Tbsp paprika

2 tsp Durkee Ground Cumin Seed, or other brand

1 tsp dried oregano

1/2 tsp table salt

1/4 tsp cayenne pepper, optional

29 oz fat-free, reduced-sodium chicken broth

29 oz canned diced tomatoes, with mild green chiles

15 1/2 oz canned kidney beans, rinsed and drained

15 oz fat-free canned refried beans

Instructions

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 chili powder, paprika, cumin, oregano, salt and cayenne; stir for 1 minute.

Stir in broth, tomatoes, both types of 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 chili per serving.

Enjoy! :-)