Turkey and pinto bean chili

1 servings

Ingredients

Quantity Ingredient
Nonstick olive oil spray
1 large Onion; chopped
2 Medium-size red bell peppers; chopped
6 Garlic cloves; chopped
2 pounds Ground turkey
3 tablespoons Chili powder
1½ teaspoon Ground cumin
1½ teaspoon Dried oregano
3 cans Pinto beans; drained (15-ounce)
1 can Diced tomatoes in juice; (28-ounce)
3 cups Canned low-salt chicken broth
1 ounce Semisweet chocolate; chopped

Directions

Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and saute over high heat until vegetables begin to soften, about 8 minutes. Add turkey and saute until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour.

Season with salt and pepper.

Makes 6 to 8 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 3614 Calories (kcal); 95g Total Fat; (23% calories from fat); 286g Protein; 416g Carbohydrate; 717mg Cholesterol; 1154mg Sodium Food Exchanges: 25½ Grain(Starch); 28 Lean Meat; 3 Vegetable; 0 Fruit; 3 ½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

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