Turkey and Three-Bean Chili

NOTE: According to our allergist, cooked tomatoes are less allergenic than raw tomatoes. If you are concerned about a tomato allergy please check with your doctor before you try the following recipe.

1 tablespoon olive oil
1 cup onion, chopped

1 green bell pepper, chopped

3 teaspoons minced garlic

1-1/2 lbs ground extra-lean turkey

3/4 cup water

2 tablespoons tomato paste

1 tablespoon chili powder

2 teaspoons ground cumin

salt and pepper

1 (15.5 oz) can pinto beans, drained

1 (15.5 oz) can red kidney beans, drained

1 (15.5 oz) can black beans, drained

1 (14.5 oz) can chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1/4 cup fresh cilantro, chopped

• Heat olive oil in large saucepan.
• Add chopped onion, bell pepper, and garlic pan, saute 3 minutes.
• Add ground turkey to pan, stirring to crumble.
• When turkey is fulled cooked, stir in water and next 9 ingredients (through diced tomatoes). Bring to boil.
• Reduce heat, simmer 8 minutes.
• Remove from heat.
• Stir in cilantro.
• Serve.