Turkey and Four Bean Chili

Turkey and Four Bean Chili
Serve with baked tortilla chips.

Serves 9

• 2 pounds ground turkey
• 1 cup chopped onion
• 1 cup chopped green pepper
• 4 (14.5 ounce) cans stewed tomatoes, cut up
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15.5 ounce) can chili beans, undrained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 jalapeno pepper, seeded and chopped*
• 1 - 2 tablespoon chili powder
• 1 - 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

In a Dutch oven or soup kettle, cook the turkey, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

COOKS NOTE:
When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Per Serving: 225 Calories; 6g Fat (23.2% calories from fat); 1g Saturated Fat; 18g Protein; 27g Carbohydrate; 6g Dietary Fiber; 48mg Cholesterol; 902mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.