Three Bean Turkey Chili

This recipe is a household favorite. My guy friends and I like it at the hot end of the spectrum, but out of respect for my wife's delicate taste buds, I usually make it on the mild end and spice it up later with some Tabasco.

3 Bean Turkey Chili

2 lb. Lean Ground Turkey Breast (99% fat free)
2 lg. White Onions, diced
3 cloves Garlic, mashed
1 can Dark Red Kidney Beans, drained and rinsed
1 can Great Northern, drained and rinsed
1 can Black Beans, drained and rinsed
2 cans Diced Tomatoes
1 sm. can Tomato Paste
2 ½ cups Water
3 tbs. Chili Powder (up to 5 tbs.)
1 tsp. Salt
1 tsp. Pepper
1 tsp. Oregano
1 tsp. Tabasco (up to 2 tsp.)
In a large heavy pot, brown turkey with onions and garlic. Add remaining ingredients and simmer gently until thickened, stirring frequently. Cover, remove from heat, and allow to cool to eating temperature to let flavors mingle (about 30 min).

Most packages of ground turkey have nutritional info on the package. It's important to use ground turkey breast, and not simply "ground turkey." Dark meat turkey has about the same amount of fat and calories as ground beef. The ground white meat turkey is the key to keeping this recipe light!

When I make it, it produces 3 quarts (13 cups) at 3 WW pts. per cup (40 points per batch). This is an estimate, and you should add up the points yourself using the points calculator. Also note that this recipe freezes very well. We put it in 2 cup servings into zipper top bags in the freezer.