Weight Watcher Chili

12 ounces 93% lean ground turkey
1 medium onion, chopped
2 (28-oz.) cans diced tomatoes
1 medium zucchini, chopped
1 medium yellow squash, chopped
4 celery stalks, chopped
2 green and/or red bell peppers, chopped
1 (15-oz.) can dark red kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can low-sodium chicken broth
1 (2 oz.) package chili seasoning (I used Williams Original)
Salt and pepper to taste

Spray a large Dutch oven with nonstick spray and saute turkey and onion until browned, about 10 min.

Add tomatoes, squash, celery, bell peppers, beans, broth and chili seasoning. Bring to a boil and simmer until vegetables are tender, about 20 minutes. Adjust seasoning, adding salt or pepper to taste. If you use a chili seasoning that contains no added salt, which I did, you’ll have to add at least 1 1/2 t. of salt.

Makes approximately: 15 cups
WW Points per cup: 3

Serve this with plain Greek yogurt on top, and add a few pickled jalapeno peppers for extra punch.

The original recipe called for two (15-oz.) cans of broth, but I found that the chili was watery with that much liquid, and I boiled it down to make it thicker. I also tried this first in a slow cooker, which, with that much liquid, didn’t work very well. If you want to cook this in a slow cooker, I’d only add one or two cups of broth. Remember, at a slow cooker’s low temperatures, vegetables give off lots of their own liquid, thus you need to add less.

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