Turkey-Vegetable Chili

• 1 Tbsp. plus 1 tsp. olive oil
• 15 oz. ground turkey
• 1 1/2 c. chopped onion
• 1 c. chopped bell pepper
• 2 Tbsp. chili powder
• 1 clove garlic, minced
• 1/2 tsp. ground cumin
• 2 c. coarsely chopped tomatoes with juice
• 1/4 c. raisins
• 2 Tbsp. no-salt-added tomato paste
• 2 Tbsp. drained, canned, diced mild green chilies
• 1/4 tsp. salt
• 4 oz. rinsed, drained, canned kidney beans
• 1 c. frozen corn kernels

1. Warm 2 teaspoons oil until hot, but not smoking.
2. Add the turkey and brown.
3. Put turkey aside and drain.
4. Add remaining 2 teaspoons oil to pan and saute onions and bell pepper until golden (3 to 5 minutes).
5. Stir in chili powder, garlic and cumin.
6. Cook, stirring, for 1/2 to 1 minute.
7. Add the next 5 ingredients.
8. Add turkey and bring to a boil.
9. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
10. Add the kidney beans and corn.
11. Cook about 5 minutes until last ingredients are heated through.
12. Serves 4.

olive oil, ground turkey, onion, bell pepper, chili powder, clove garlic, ground cumin, tomatoes, raisins, nosalt, green chilies, salt, kidney beans, frozen corn kernels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=910615 (may not work)