Turkey Veggie Chili

Now that the Fall weather is finally here, here's a perfect comfort food that's also healthy and low in fat!  Well, that's as long as you can stop yourself from adding sour cream or cheese to it... mmm...

Turkey Veggie Chili

Ingredients

EVOO {extra virgin olive oil - for those who have never watched a moment of Rachael Ray}

ground turkey

1 tsp cumin

3-4 tbsp chili powder

dash of cayenne {more if you're braver than I am}

1 bay leaf

1 tsp garlic salt

1 red and 1 green bell pepper, diced

1/2 medium onion, diced

2 cans diced tomatoes

1 can dark red kidney beans

2 cans pinto beans {or black beans if you wish}

Directions

Heat the EVOO in a dutch oven or a large pot over medium heat. Stir in the onion, bell peppers and ground turkey, and season with bay leaves, cumin, and garlic salt. Saute until the onion and peppers are tender and the turkey is slightly brown.  Mix the tomatoes into the pot and season with chili powder. Reduce heat to low, cover pot, and simmer 5 minutes.  Stir in the kidney beans and pinto beans.  Bring to a boil, reduce heat to low, and simmer 45 minutes or longer.

Serve.  Top with sour cream or cheddar cheese if desired.  Serve with cornbread and honey butter.  

This makes AMAZING leftovers.  The flavors really meld by the following day.  Yum.

>^..^<