Nutrition per serving may change if servings are adjusted.
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon olive oil
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
2 (15 ounce) cans dark red kidney beans, rinsed and drained
1 pound uncooked ground turkey breast
5 14½-ounce can no-salt-added diced tomatoes, undrained
1 4-ounce can diced green chile peppers (optional)
½ cup reduced-fat shredded cheddar cheese (optional)
In an airtight storage container or resealable plastic bag, combine celery, carrots, onion, garlic, chili powder, oil, cumin, salt and pepper. Cover or seal and chill for 2 to 24 hours. Place beans in a separate airtight storage container or resealable plastic bag. Cover or seal and chill for up to 24 hours.
In a 6- to 8-quart Dutch oven, combine vegetable mixture and turkey. Cook until turkey is no longer pink and vegetables are tender, stirring occasionally to break up turkey. Stir in beans, undrained tomatoes and, if desired, chile peppers. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally. If desired, sprinkle individual servings with cheese.