2 spray(s) cooking spray
1 pound(s) Turkey, ground, 93% lean/7% fat, raw
1 medium onion(s), chopped
2 clove(s) (medium) garlic clove(s), minced
2 large carrot(s), chopped
2 stalk(s) (medium) celery, chopped
1 medium yellow pepper(s), chopped (you can use any color pepper)
1 item(s) (medium) bell pepper(s), orange-variety, chopped
1 Tbsp chili powder
1 Tbsp paprika
2 tsp Durkee ground cumin, or other brand
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp cayenne pepper, optional
29 oz fat-free, reduced-sodium chicken broth
29 oz canned diced tomatoes, with mild green chiles
15 1/2 oz canned kidney beans, rinsed and drained
15 oz fat-free canned refried beans
Coat a large pot with cooking spray; set over medium-high heat. Brown turkey, breaking up meat with a wooden spoon as it cooks, about 10 minutes; drain and set aside.
Coat a large pot with cooking spray; set over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add carrots, celery and peppers; cook, stirring occasionally, for 5 minutes. Add chili powder, paprika, cumin, oregano, salt and cayenne; stir for 1 minute.
Stir in broth, tomatoes, both types of beans and turkey; bring to a boil. Reduce heat to low and simmer, uncovered, stirring every 5 minutes, about 35 minutes total. Yields about 1 1/2 cups chili per serving.