Title: Two-Bean Turkey Chili
Categories: Chicken, And, Turkey, Entrees
Yield: 6 servings

2 1/2 tb Chili powder
1 tb Ground cumin
1 ts Dried oregano
1 ts Ground coriander
1/4 ts Ground red pepper
1 tb Olive oil
1 lg Onion; diced
1 Red bell pepper; diced
1 Green bell pepper; diced
1 lg Jalapeno chile pepper;
-seeded and minced
2 lg Cloves garlic; minced
1 tb Brown sugar
28 oz Canned tomatoes
16 oz Pinto beans; canned, drained
-and rinsed
16 oz Kidney beans; canned,
-drained and rinsed
2 c Cooked turkey breast meat
1/2 c Chopped fresh cilantro

1. Combine seasonings (chili powder through ground red pepper) in a small
bowl and set aside.

2. Heat olive oil in a large pan over medium-high heat. Add half of the
seasoning mixture. Cook and stir 20 seconds. Add onion; cook, stirring
often, until onion softens, 8 to 10 minutes. Add the bell peppers, jalapeno
and garlic; cook 2 minutes longer.

3. Add brown sugar, tomatoes with their liquid, and remaining seasoning
mixture; reduce heat and simmer, uncovered, until mixture thickens
slightly, about 15 minutes. Add beans and turkey; cook 10 minutes longer.
Stir in cilantro.

Per serving: 299.5 calories; 7.4 g fat (21.6% calories from fat); 23.4 g
protein; 37.4 g carbohydrate; 35 mg cholesterol; 925 mg sodium

Recipe by: Chicago Tribune (modified)

Posted to EAT-LF Digest by Joanne McAndrews on Nov 28, 1998,
converted by MM_Buster v2.0l.