White Bean and Turkey Chili

Janet made this low calorie chili.  It is a good recipe for using up all those cans in the pantry!

White Bean and Turkey Chili (modifies by Janet in bold)

• Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 1 tablespoon canola oil
• 1 yellow onion chopped
• 1 1/2 tablespoons chili powder
• 1 tablespoon minced garlic
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 (15.8-ounce) can black beans, rinsed and drained
• 1 (15.8-ounce) can kidney beans, rinsed and drained
• 1 (15.8-ounce) can refined beans
• 2 1.2 cups fat-free, less-sodium vegetable broth
• 3 cups chopped ground turkey
• 1 (15.8-ounce) can chopped tomatoes, drained

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and ground turkey; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and kidney and black beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Add refried beans and chopped tomatoes  cook 5 minutes or until thoroughly heated. Remove from heat.