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Turkey Chili

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Non-stick spray coating 1 lb Lean ground raw turkey

1 c Chopped celery

1 cn Tomatoes, cut up (16 oz can)

1 cn Red kidney beans (15.5oz cn)

– drained 1 cn Tomato sauce (8oz can)

1 cn Vegetable juice cocktail

– (6-ounce can) 1 Bay leaf

2 tb Dried minced onion

1 ts Dried basil, crushed

1/2 ts Beef bouillon granules

– instant 1/2 ts Ground cumin

1/4 ts Garlic powder

1/4 ts Crushed red pepper (opt.)

1/2 c Water

Spray a cold large skillet with non-stick coating. Add turkey and celery. Cook until turkey is no longer pink, stirring to break up pieces. Stir in undrained tomatoes, beans, tomato sauce, juice cocktail, bay leaf, onion, basil, bouillon granules, cumin, garlic powder, red pepper, if desired, and water. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Discard bay leaf. Makes 4 servings. Nutrition Information per Serving: 380 cal., 12 g fat, 33 g protein, 36 g carbo., 926 sodium.

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