Ingredients
- 1 teaspoon canola oil
- 1 1/3 pounds ground turkey breast
- 1 yellow onion diced
- 1 green bell pepper diced finely
- 2 stalks celery diced finely
- 2 garlic cloves minced
- 1 cans red kidney beans rinsed and drained (15 ounce)
- 1 cans cannelini beans rinsed and drained (15 ounce)
- 29 ounces canned diced tomatoes not drained
- 2 cups fat free chicken broth
- 4 ounce can diced chilis
- 1/4 cup chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- Add the canola oil to a large stock pot on medium high heat with the turkey breast and cook all the way through for 5-7 minutes, breaking it apart with a spatula.
- Add in the onion, bell pepper and celery cooking and additional 5 minutes while stirring occaisonally.
- Add in the garlic, kidney beans, diced tomatoes, chicken broth, diced chilis, chili powder, cumin, kosher salt and black pepper.
- Cook, uncovered on low heat for 25-30 minutes or until thickened
Nutrition
Serving: 11/4 cups | Calories: 245kcal | Carbohydrates: 28.1g | Protein: 29.1g | Fat: 3.4g | Saturated Fat: 0.4g | Cholesterol: 47mg | Sodium: 983mg | Fiber: 11.7g | Sugar: 8.1g
