In Dutch oven, cook turkey, transfer to paper towel lined plate. Gently heat oil over medium heat, add onion, peppers, celery, and garlic to pan, and sauté until vegetables are partially cooked. Add broth, crushed tomatoes, and cooked turkey to pot along with bullion and all spices. Bring to a boil, reduce heat and simmer until thickened, about 30 minutes. Drain and rinse beans, add beans the last 5 to 10 minutes of cooking to heat through. Garnish with dollop of yogurt or sour cream, topped with chopped fresh cilantro leaves.
NOTE: omit chili pepper for milder chili, use more chilies and include seeds/membranes for more heat and/or use more chili powder.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (51%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 17.4mg||1 %|
|Potassium 181mg||5 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 2.7g|
|Protein 0.9g||1 %|
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Calories per serving: 35
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