Turkey Chili

Serves: 6

1 small Vidalia onion
1 10-oz. can of pinto beans
1 10-oz. can of kidney beans
1 4-oz. can of green chili peppers
1 cup sweet, red bell pepper
2 Tbsp. canned chipotle pepper
1 Serrano pepper, minced
1 tsp. chili powder
1 Tbsp. ground cumin
1 tsp. paprika
1 cup fresh tomatoes
20 oz. uncooked 93% lean ground turkey
2 tsp. kosher salt
½ tsp. black pepper
4 cups of water
Dollop of light sour cream
Pinch of fat-free shredded cheddar cheese

Dice onion and bell pepper into small pieces. Heat a 2- to 3-quart pot. Pan spray it and add cut onion and pepper. Cook for a few minutes. Mince chipotle pepper and add it to the pot along with the green chili peppers. Drain and rinse beans. Set aside. Add turkey into the pot and brown it all over, about 7 minutes. Season with chili powder, cumin, paprika, salt and pepper. Pour 4 cups of water over the meat. Add beans and tomatoes. Cover and simmer for at least one hour. Adjust seasoning and thickness of the chili by adding more liquid; choosing a consistency you prefer. Serve with a dollop of light sour cream and some fat-free shredded cheddar cheese.