Bursting with barbecue flavor, this hearty chili recipe is loaded with red kidney beans, navy beans, vegetables, and smoked turkey sausage. Serve it up as a delicious midday meal with some crusty bread and a side salad.
Nutrition per serving may change if servings are adjusted.
1 medium onion, cut into thin wedges
1 medium green bell pepper, chopped
2 large ripe tomatoes, chopped (2 cups)
2 (15 ounce) cans no-salt-added red kidney beans, rinsed and drained
1 (15 ounce) can no-salt-added navy beans, rinsed and drained
1 (14 ounce) can reduced-sodium chicken broth
1 (8 ounce) can no-salt-added tomato sauce
8 ounces smoked turkey sausage, chopped
1 tablespoon chili powder (see Tip)
1 tablespoon molasses or sugar-free or light pancake syrup
6 tablespoons low-fat plain Greek yogurt
Fresh cilantro sprigs (optional)
Coat an unheated 4-quart nonstick saucepan with cooking spray. Heat over medium heat. Add onion and bell pepper. Cook for 5 to 10 minutes or until tender, stirring occasionally.
Stir in tomatoes, kidney beans, navy beans, broth, tomato sauce, sausage, chili powder, and molasses. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. To serve, ladle soup into bowls. Top with a dollop of yogurt. If desired, garnish with cilantro.
Tip: For a spicier chili, add ¼ teaspoon cayenne pepper along with the chili powder.
Variation: Vegetarian Bean Chili: Prepare as directed above except omit the turkey sausage.