SOUTHWESTERN TURKEY CHILI (MONDAY)

1 pound dried black beans 10 cups water

1 tablespoon canola oil

1/2 red bell pepper, chopped 2 fresh jalapeno peppers,

seeded and chopped

2 ribs celery, thinly sliced 1 large yellow onion, chopped 1 medium red onion, chopped 2 tablespoons minced garlic 2 tablespoons fresh or dried

oregano

2 tablespoons chili powder 2 tablespoons ground

coriander

1 tablespoon ground cumin 1 1/2 teaspoons coarse salt 3 (14-ounce) cans unsalted

chicken broth

2 cups fresh or (thawed)

frozen whole-kernel corn 2 cups diced (leftover)

smoked turkey 2 tablespoons dehydrated mashed potato flakes (optional for thickening)

Reduced-fat sour cream, fresh cilantro and red onions for garnish, if desired

Soak beans in water overnight and cook according to package directions. Drain and set aside. Heat oil in a large nonstick skillet on medium. Cook peppers, celery, onions and garlic 8 to 10 minutes or until softened. Stir occasionally. Add the black beans to the vegetable mixture, along with the oregano, chili powder, coriander, cumin, salt, broth, corn and turkey. Bring to a boil. Reduce heat to low and simmer uncovered 45 minutes to an hour. For a thicker chili, add the optional dehydrated potatoes during the last 15 minutes of cooking. Garnish as desired. Makes 10 cups.

Per cup: 285 calories (percent calories from fat, 13), 18 grams protein, 44 grams carbohydrate, 7 grams fiber, 4 grams fat (0.8 gram saturated fat), 22 milligrams cholesterol, 580 milligrams sodium.