Turkey Chili (adapted)

Recipe By : Cooking Light, May/June 1993, page 133

4 Points Per Serving

Vegetable cooking spray

1 cup chopped green bell pepper

3/4 cup chopped celery

1/2 cup chopped carrots

1/2 cup chopped onion

1 pound ground turkey

2 teaspoons chili powder

1 teaspoon dried Italian seasoning

1 1/4 cups vegetable juice cocktail

8 ounces tomato sauce -- 1 can (low salt)

32 ounces canned kidney beans -- 2 cans drained

2 cups water

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add next 4 ingredients; saute 8 minutes or until tender. Add turkey and next 2 ingredients; cook 2 minutes or until turkey is browned, stirring to crumble. Add remaining ingredients; reduce heat, and simmer, uncovered, 30 minutes or until thickened, stirring occasionally.

Makes 6 ( 1 cup ) servings.

JENN"S LOWER FAT NOTES: I Added 2 cans of kidney beans and 2 cups of water and increased the servings from 4 (1 cup servings) - 6 ( 1 cup servings) .

NOTES : Per serving: 279.9 cal, 7.1g (22.5%) fat, 11.9g fibre, 1027mg sodium

Shared by: Jennifer