Turkey And Pinto Bean Chili

Categories: November 19
Yield: 1 servings

Nonstick olive oil spray
1 lg Onion; chopped
2 Medium-size red bell
-peppers; chopped
6 Garlic cloves; chopped
2 lb Ground turkey
3 tb Chili powder
1 1/2 ts Ground cumin
1 1/2 ts Dried oregano
3 cn Pinto beans; drained
-(15-ounce)
1 cn Diced tomatoes in juice;
-(28-ounce)
3 c Canned low-salt chicken
-broth
1 oz Semisweet chocolate; chopped

Generously spray bottom of heavy large pot with nonstick spray. Add onion,
bell peppers and garlic and saute over high heat until vegetables begin to
soften, about 8 minutes. Add turkey and saute until no longer pink,
breaking up large pieces with back of fork, about 5 minutes. Mix in chili
powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with
juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and
simmer uncovered until chili thickens, stirring occasionally, about 1 hour.
Season with salt and pepper.

Makes 6 to 8 servings.

Bon Appetit November 1999

Per serving: 3614 Calories (kcal); 95g Total Fat; (23% calories from fat);
286g Protein; 416g Carbohydrate; 717mg Cholesterol; 1154mg Sodium Food
Exchanges: 25 1/2 Grain(Starch); 28 Lean Meat; 3 Vegetable; 0 Fruit;
3 1/2 Fat; 1 Other Carbohydrates

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