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Turkey Chili
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1 onion, chopped
1 small green pepper, chopped
1 carrot, finely chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
1 pound ground extra-lean turkey breast
1 (14 1/2-ounce) can diced tomatoes
3 roma tomatoes, seeded and chopped
1 1/2 cups low-sodium tomato-vegetable juice cocktail
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon leaf oregano
1/4 teaspoon pepper
1 (15 1/2-ounce) can red kidney beans, rinsed and drained
1 (15 1/2-ounce) can black beans, rinsed and drained
Cook the onion, green pepper, carrot, garlic, jalapeno and turkey in a dutch oven over medium heat, stirring frequently, until the turkey is fully cooked and the vegetables are tender; drain.
Stir in diced tomatoes, chopped fresh tomatoes, vegetable juice and seasonings. Cover, reduce to low and cook 20 to 30 minutes. Stir in beans and cook 10 minutes. Makes 10 servings.
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