Turkey & Black Bean Chili

• 2 TSP extra virgin olive oil
• 1 onion chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 3/4 lb skinless turkey
• 1x 15 oz can black beans, rinsed and drained
• 1x 14 oz can diced tomatoes
• 1 TB chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 c shredded fat free cheddar cheese
• 1/4 c fat free sour cream
• 1/4 c sliced scallions

1) Heat the oil in a large nonstick saucepan over med-hi heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened.

2) Add turkey and cook until brown, breaking up as you go. Stir in the beans, the tomatoes, chili powder, cumin, oregano, and salt. Bring to a boil. Reduce the heat, and simmer, covered, until the vegetables are very tender, about 30 min.

3) Serve topped with cheese, sour cream and scallions.

Yields 4 servings, (1c chili + 2TB cheese, 1 TB sour cream, 1 TB scallions)

each serving has: 4 points, 242 cal, 4g fat, 8g fiber