Weight Watchers Turkey, Bean and Vegetable Chili

From Yolos:

https://www.weightwatchers.com/us/recipe/turkey-bean-and-vegetable-chili-1/5626a6242084d63a3401b17c


Total Time: 80min    Prep: 20min   Cook: 60min    Serves: 8   Difficulty: Easy

Serving size: 1 1/2 c

Ingredients

       2 spray(s) cooking spray
       1 pound(s) uncooked 93% lean ground turkey
       1 medium uncooked onion(s), chopped
       2 clove(s), medium garlic clove(s), minced
       2 large uncooked carrot(s), chopped
       2 rib(s), medium uncooked celery, chopped
       1 medium yellow pepper(s), chopped
       1 item(s), medium uncooked bell pepper(s), orange-variety, chopped
       1 Tbsp chili powder
       1 Tbsp paprika
       2 tsp ground cumin
       1 tsp dried oregano
       1/2 tsp table salt
       1/4 tsp cayenne pepper, optional
       29 oz fat-free reduced sodium chicken broth
       29 oz canned diced tomatoes, with mild green chiles
       15 1/2 oz canned kidney beans, rinsed and drained
       15 oz fat free canned refried beans

Instructions

Coat a 12-inch sauté pan with cooking spray; set over medium-high heat. Brown turkey, breaking up meat with a wooden spoon as it cooks, about 10 minutes; drain and set aside.

Coat a large pot with cooking spray; set over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add carrots, celery and peppers; cook, stirring occasionally, for 5 minutes. Add chili powder, paprika, cumin, oregano, salt and cayenne; stir for 1 minute.

Stir in broth, tomatoes, both types of beans and turkey; bring to a boil. Reduce heat to low and simmer, uncovered, stirring every 5 minutes, about 35 minutes total.

Notes:   If you like your chili spicy, make sure to add the cayenne pepper. If you prefer your chili on the milder side, leave out the cayenne pepper and use plain diced tomatoes, instead of ones with green chilies.

Turkey chili is the only chili I make.

Sanderson, are you sure about the "refried beans?"  Usually refried means the beans are mashed up.  For my recipe, I use whole pinto and black beans, but kidney beans are also good when I don't have one or the other bean in my pantry.  Thanks for sharing.

Roseinarosecity wrote:Turkey chili is the only chili I make.

Sanderson, are you sure about the "refried beans?"  Usually refried means the beans are mashed up.  For my recipe, I use whole pinto and black beans, but kidney beans are also good when I don't have one or the other bean in my pantry.  Thanks for sharing.

I made the recipe with the refried beans and it was delicious.  I also was leary about putting in the refried beans but it worked.  They may have made the chili "sauce" a little thicker ??????????

Rose, I copied and pasted the recipe from WW.  I went grocery shopping and bought a can of refried beans.  Got to give it a try

Wow, and just 2 points? I'm gonna try this! I'm still exploring WW recipes, and I'm surprised that many of them look really tasty. I think the key to being able to stay on WW is to find recipes that you really love and can continue to eat over the long run. Although salads are great, we need variety. This looks like a winner...I'll be spicing mine up!

I made this chili tonight.  My spices, canned tomatoes, poblanos, and turkey and beef bone broths.  I used the smoothie wand to puree the fat-free refried beans so my husband wouldn't recognize any pieces of refried bean.    Grass fed ground beef instead of turkey, well drained.  So good.