Easy Spicy Turkey Chili

1 Tbsp. olive oil
1 medium red bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 pound ground turkey *
3 Tbsp. chili powder
2 tsp. kosher salt (If using table salt, start with 1 1/2 tsp.)
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper (optional)
1/8 tsp. ground cinnamon
1 (28-oz.) can diced tomatoes
1 cup low-sodium chicken broth
2 (14-oz.) cans cannellini beans, drained and rinsed
1 bay leaf

*  I like Honeysuckle White 93% lean ground turkey, which you can find at most supermarkets.

Heat oil in a large Dutch oven. Add bell pepper, onion and garlic. Sauté until vegetables have softened, about 5 minutes.

Increase heat to medium high and add turkey. Cook, breaking it up into smaller pieces with a wooden spoon, until it is no longer pink, about 4 to 6 minutes.

Add chili powder, salt, oregano, cumin and cinnamon, stir to coat turkey and vegetables and cook until fragrant, about 1 minute.

Add tomatoes and their juices as well as the broth. Bring to a simmer and add beans and bay leaf. Simmer until flavors blend, about 30 minutes.

Remove bay leaf. Serve with your favorite toppings: grated cheddar cheese, low fat sour cream or nonfat plain Greek yogurt, chopped fresh cilantro.

Serves 6
WW PP per serving: 8