R's Light Chili Recipe

This is a fantastic recipe that I stole elements of from here and there, eventually morphing it in to my own concoction. The great thing about this recipe is that you get twice the chili for half the calories, fat, and in our case, weight watchers points. You do this by matching the amount of meat in the chili with the same amount of vegetables. In essence, if you did not add the veggies, you would only get 6 cups of chili. Because we add the veggies, we get 10 cups and far fewer calories!

Another reason chili rocks is because it is versatile. There are three of us in Casa de HollEwud so this recipe can last us for three different meals! On night one, we used the chili, lettuce, salsa, low fat cheese and low fat sour cream to make taco salads. On night two, we stuffed light tortillas with chili to make tacos. On night three, we topped baked sweet potatoes with chili for a delicious and filling meal. The jalapenos are optional as the HollEwuds love a little kick to their food. Rich is still paying for this one...

Ingredients:

cooking spray
1 lb. 93% lean ground turkey
1 large onion, chopped
1 28 oz can diced tomatoes
2 bell peppers (any color), seeded and chopped
1 16 oz can corn
1 16 oz can black beans, rinsed (water packed)
1 16 oz can light red kidney beans rinsed (water packed)
1 jalapeno pepper, seeded and diced
1/4 c. chili powder
2 tbsp curry powder
1 tsp red pepper flakes
1 tsp salt

Directions:

1.) Coat a large wok with cooking spray. Let heat on high on burner for 1 minute.
2.) Add onion and cook for 2 minutes.
3.) Add turkey in small clumps, browning the meat, about 5-7 minutes.
4.) Add powders, pepper and salt. Stir thoroughly.
5.) Add tomatoes. Stir and let boil. About 5 minutes.
6.) Add vegetables and beans. Mix thoroughly and bring to boil again. About 5 more minutes.
7.) Let set about 10 minutes and serve.