My favorite chili recipe ever!

I discovered this chili recipe about 3 years ago on one of my many stints in Weight Watchers. It is packed with veggies, which I would normally turn my nose up at, but this chili is delicious. Kind of a cross between chili and vegetable soup. Both my husband and I think it's delicious!

One Point Chili

* 10 oz. lean ground turkey
* 1 medium onion, diced
* 4 celery stalks, diced
* 2 green peppers, diced
* 2 medium zucchini, diced
* 2 medium yellow squash, diced
* 1 (15 oz.) can black beans, rinsed and drained
* 2 (15 oz.) cans Fat-Free, Reduced Sodium beef broth
* 2 (28 oz.) cans diced tomatoes
* 1 (1-1/4 oz.) package dry chili seasoning

1. Spray skillet with cooking spray and put over Med-Hi heat.
2. Brown turkey and onion about 5 minutes.
3. Transfer to soup pot and add all other ingredients.
4. Simmer over medium heat until veggies are tender, at least 30 minutes.

My variations to this recipe:

Above is the original recipe. I made a few changes to my likings, and to make the recipe a little simpler for me to make. I used a full pound of ground turkey. Doing this makes each serving 1.5 points, but I enjoy more meat in my chili. Also, I used frozen zucchini and squash (2 cups each), thawed and diced. I used a frozen stir-fry mix (2 cups, thawed and diced) which consisted of green, yellow, and red bell peppers and onions in place of the medium onion and 2 green peppers. I used a can of kidney beans in place of the black beans, because that's what I had on hand. Everything else was according to the original recipe. The only change I made that affects the points is adding the extra ground turkey.

Serving Size: 1 cup. Makes 20 servings.

Per Serving: 76 calories, 1 g. fat, 0 g. saturated fat, 8 mg. cholesterol, 270 mg. sodium, 11 g. carbohydrates, 3 g. fiber, 7 g. protein, 45 mg. calcium.