Spicy Turkey-Bean Chili

We love chili in this house - especially on those blistery cold days when you really need something to warm you up. This chili is so stinkin' good! Dennis told me this is the best chili I've ever made. It's another adaptation from the Weight Watchers' Simply the Best : 250 Prizewinning Family Recipes cookbook. The creator of the recipe is Joanie Kensil-Bradsher.

Excerpt from the cookbook:

 "Joanie's favorite way to serve this chili is stuffed in flour tortillas and topped with shredded lettuce and nonfat sour cream. The chili makes great leftovers, and it freezes well, too."

1 Tbsp. olive oil

1 lb. ground skinless turkey breast (I used 93% lean ground beef because it's what we had on hand)

3 green bell peppers, seeded and diced

4 onions, chopped

6 garlic cloves, minced (I used the jarred minced garlic to save time)

1 Tbsp ground cumin

2 tsp. dried oregano

1/2 tsp. cayenne pepper

3 bay leaves

One 28-ouce can crushed tomatoes (no salt added)

Two 15-ounce cans black beans, rinsed and drained

One 15-ounce can fat-free refried beans

One 4-ounce can diced green chiles, rinsed and drained

One 4-ounce can sliced jalapeno peppers, rinsed and drained (I left this out because I'm a weenie.)

Here are couple tips from me:
1. If you're short on time or hate chopping veggies, get your peppers and onions pre-chopped in the freezer section of the grocery store.
2. You can also make this in your crock pot. I've made it once on the stove top as directed by the recipe, and once in my crock pot, and it turned out great both times.

In a large nonstick suacepan or Dutch oven, heat the oil. Add the turkey, bell peppers, onions, garlic, cumin, oregano, cayenne and bay leaves; cook, stirring as needed, until the turkey is browned and the vegetables are softened, 6-8 minutes.

Add the tomatoes, the beans, chiles and jalapenos; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the flavors are well blended, about 45 minutes. Discard the bay leaves.