Barry and Katie Trent

5 points - includes cheese

Yield:  8 servings (serving size: 1 cup chili, 1 tablespoon cheese, and 1 1/2 teaspoons chopped onion)


1 1/4 cups green bell pepper strips
1 cup sliced onion
1/2 cup (1/4-inch-thick) sliced carrot
1/2 cup (1/4-inch-thick) sliced zucchini
1 pound ground turkey - I used left over turkey
1/4 cup chili powder
1 1/2 teaspoons sugar
3/4 teaspoon dried oregano - I added garlic and cayenne
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
1 (16-ounce) can kidney beans, drained
1 (15-ounce) can black beans, drained
1 (8-ounce) can no-salt-added tomato sauce
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup chopped onion

Heat a large Dutch oven over medium heat. Add first 5 ingredients; cook 5 minutes or until turkey is browned, stirring to crumble. Stir in chili powder and the next 8 ingredients (chili powder through tomato sauce), and bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Sprinkle with cheese and chopped onion.


CALORIES 272 (26% from fat); FAT 8g (sat 2.9g,mono 2.6g,poly 1.8g); IRON 4.3mg; CHOLESTEROL 51mg; CALCIUM 136mg; CARBOHYDRATE 32.2g; SODIUM 398mg; PROTEIN 20.3g; FIBER 6.2g