Turkey Chili

• 1 Tbsp. olive oil
• 1 large onion, chopped
• 1 clove garlic, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 sweet green pepper, chopped
• 1 jalapeno pepper, chopped
• 2 Tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. fennel seed, crushed
• 1 (14 oz.) can tomatoes in juice
• 1 (13 3/4 oz.) can chicken broth
• 1 lb. boneless turkey (1/2-inch pieces)
• 1 (10 oz.) box frozen corn (whole)
• 1/4 c. chopped fresh parsley

1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion; saute for 5 minutes.
2. Add the garlic, carrot, celery, sweet pepper and hot pepper; saute for 5 minutes.
3. Stir in chili powder, cumin and fennel seed; saute for 1 minute.
4. Add the tomatoes with their juice and chicken broth, breaking up the tomatoes with a wooden spoon.
5. Bring to a boil.
6. Reduce heat to medium-low.
7. Add the turkey.
8. Simmer, uncovered, for 30 minutes or until the turkey is tender.
9. Stir in corn.
10. Simmer for 10 minutes, until tender.
11. Remove from heat.
12. Stir in the cilantro and serve. Makes 4 servings.
13. Contains 299 calories and 7 grams of fat per serving.

olive oil, onion, clove garlic, carrot, celery, sweet green pepper, pepper, chili powder, cumin, fennel, tomatoes, chicken broth, boneless turkey, corn, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337321 (may not work)