Light and Spicy Turkey and Pinto Bean Chili
By: Kristi Rimkus
Published: Thursday, December 10, 2009 - 4:07pm

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

1 Heat non-stick skillet over medium heat. Add oil and saute green pepper and onion for 5 minutes until tender. 2 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.

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