Turkey and Black Bean Chili

This is a great hearty meal now that the weather is getting colder, but I find that the portion size is a little small on this recipe, so I add an extra can of tomatoes to stretch it out. One other suggestion - eat the chili with a baked potato for an additional point, YUM.

• 2 tsp extra virgin olive oil
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 4 garlic cloves, minced
• 3/4 lb ground turkey
• 1x 15oz can black beans, rinsed and drained
• 1x 14.5 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 sharp cheddar cheese
• 1/4 c fat free sour cream
• 1/4 c sliced scallions

Heat the oil in a large nonstick saucepan over medium high heat. Add the onion, bell pepper and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Add the turkey and cook, breaking up the meat as you cook, until it is no longer pink.

Stir in the beans, tomatoes, spices, bring to a boil. Reduce the heat and simmer, covered, until the vegetables are very tender, about 30 min. Serve with the cheese, sour cream and scallions.

Yield: 4 servings, 1 c chili, 2 TB cheese, 1 TB sour cream, 1 TB scallions

4 points (242 cal, 4 g fat, 8g fiber)