307 Fewer Calories
16g Less Fat

Ingredients:
1 tablespoon olive oil
1 pound ground turkey
1 green bell pepper diced
1 medium onion, diced
2 celery stalks, diced
2 tablespoons finely chopped pickled jalapeno peppers
2 garlic cloves, minced
2 (14 1/2-ounce) cans petite cut diced tomatoes  
1 (15 1/2-ounce) can red kidney beans
1 (15-ounce) can pinto beans
1 cup medium salsa
2 tablespoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 cup reduced-fat shredded cheese
1/2 cup chopped scallions

Directions:
Heat oil in large nonstick saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the bell pepper, onion, celery, jalapeno, and garlic. Cook, stirring occasionally until vegetables are tender, about 8 minutes. 
Add the tomatoes, beans, salsa, chili powder, cumin, and salt; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour. Serve with the cheese and scallions.

Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy
Yield:  8 Cups  

Per Serving: (1 cup) 260 Cal (21% from Fat, 39% from Protein, 40% from Carb); 26 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 27 g Carb; 7 g Fiber; 3 g Sugar; 104 mg Calcium; 4 mg Iron; 622 mg Sodium; 45 mg Cholesterol

Original recipe courtesy Paula Deen: Jamie’s Chili
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen