Light and Spicy Turkey and Pinto Bean Chili

Photo: Kristi Rimkus

Ingredients

2 cups cooked turkey breast, chopped into bite sized pieces

2 cans pinto beans, do not drain

6 cups chicken broth

4 teaspoons chili seasoning

2 mediums green pepper , chopped

1 medium onion, chopped

2 tablespoons olive oil

salt and pepper

Preparation

Heat non-stick skillet over medium heat. Add oil and saute green pepper and onion for 5 minutes until tender.

Combine remaining ingredients in dutch oven, or large saucepan, and simmer over medium low heat for one hour until chili reduces to a thick consistency.

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About

Chili is one of my favorite foods. It's so full of filling, spicy ingredients.

I used leftover turkey breast to keep the fat content down, but you could use ground turkey, chicken, pork or beef if that's what you have available.

NUTRITION FACTS

Servings: 6
Amount Per Serving
Calories: 313
Total Fat: 5.12g
Cholesterol: 4mg
Sodium: 676mg
Total Carbs: 46.34g
Dietary Fiber: 11.28g
Sugars: 5.00g
Protein: 19.59g

Weight Watchers Points 6