Ingredients

• 2 Tbsp olive oil
• 1 green bell pepper, choppped (1 1/2 cups)
• 1 medium yellow onion, chopped (1 1/2 cups)
• 3 cloves garlic, minced (1 Tbsp)
• 20 oz 93% lean ground turkey
• Salt and freshly ground black pepper
• 1 (14.5 oz) can diced tomatoes with green chilies
• 2 (8 oz) cans tomato sauce
• 1 cup low-sodium chicken broth, then another 1/2 cup if desired
• 1 Tbsp chili powder
• 1 Tbsp ancho chili powder
• 1 1/2 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground coriander
• 2 (14.5 oz) cans red kidney beans (I used 1 can light 1 can dark), drained and rinsed

• Low-fat cheddar cheese, light sour cream, chopped green onions, cayenne pepper (optional)

Directions

• Heat 1 Tbsp olive oil in a large pot set over medium heat. Add bell pepper and onion and saute 3 minutes then add garlic and saute 30 seconds longer. Pour mixture onto a plate. Heat remaining 1 Tbsp olive oil in pot over medium-high heat. Add turkey, season with salt and pepper and cook, stirring occasionally and breaking up turkey until cooked through. Drain off rendered fat. Return veggies to pan with turkey, then add tomatoes, tomato sauce, chicken broth, chili powder, ancho chili powder, cumin, paprika and coriander and season with salt and pepper to taste. Bring to a boil then reduce heat to a simmer, cover and simmer stirring occasionally 20 minutes. Stir in kidney beans and more chicken broth to thin if desired and heat through, about 2 minutes. Serve warm with desired toppings.
• Recipe source: Cooking Classy