Turkey, Bean & Veggie Chili

• 3 red bell peppers, chopped
• 3 green bell peppers, chopped
• 2 onions, chopped
• 1 jalapeno pepper, minced
• 1 tbsp. chopped garlic
• 2 lbs. extra lean ground turkey
• 2 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ground coriander
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• freshly ground black pepper
• 3 - 14.5 oz. cans fire roasted diced tomatoes with garlic, with their juices
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can pinto beans, rinsed and drained
• 1 - 15 oz. can no fat refried beans
• 1/2 cup no salt broth

Heat a large pot over medium heat and generously spray with olive oil cooking spray.  Add the bell peppers, onions and jalapeno and cook, stirring frequently, until the onions are translucent, about 10 minutes.  Add the chopped garlic and cook, stirring continuously, another minute.

Add the turkey to the pot and season with the chili powder, cumin, garlic powder, onion powder, coriander, salt and cayenne, and generously season with freshly ground black pepper.  Cook, breaking the meat up with a wooden spoon, until turkey is no longer pink, about 3-4 minutes.

Stir in the tomatoes, beans and broth and gently stir to combine all ingredients.  Bring to a boil and then reduce heat to a simmer and allow to simmer for 45 minutes to an hour, stirring occasionally, until the chili has thickened.  Enjoy! 

Yields: 8 two-cup servings, 317 calories, 1.8 grams fat, 24.9 net carbs, 36.3 grams protein each.