Turkey, Bean and Vegetable Chili

This chili is full of veggies and protein.  It’s packed with flavor and has mild, pleasant heat (unless you decide to kick it up a notch!).

Ingredients

• 1 pound ground turkey (or chicken or beef)
• 1 med onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium stalks celery, diced
• 1 yellow pepper, diced
• 1 orange pepper, diced
• 1 Tbsp chili powder
• 1 Tbsp paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper, optional if you want it spicy
• 32oz, low sodium chicken broth
• 2 jars Due Cellucci Traditional sauce
• 15.5 oz can red kidney beans, rinsed and drained
• 15.5 oz can black beans, rinsed and drained

Preparation

1. Brown turkey in a skillet over medium-high heat breaking up meat with a wooden spoon until it is no longer pink and cooked through.
2. Mix in about half of the spice mixture (chili, paprika, cumin, oregano & optional cayenne). Turn off heat and set aside.
3. Coat a large pot (cast iron is best, but not mandatory) with cooking spray over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes.
4. Add garlic; cook, stirring for about 1 minute.
5. Add carrots, celery and peppers; cook, stirring occasionally, until soft about 5 minutes.
6. Add the remaining spice mixture (chili powder, paprika, cumin, oregano, & optional cayenne).
7. Add cooked turkey to pot and mix together.
8. Stir in broth, both types of beans and Traditional sauce; bring to a boil.
9. Reduce heat to low and simmer, uncovered, stirring about every 5 minutes until the chili thickens to your desired consistency about 35-40 minutes.

Serves 12

Recipe and Photo reprinted with the permission of Due Cellucci