Turkey-Vegetable Chili - cooking recipe

Ingredients

1 Tbsp. plus 1 tsp. olive oil
15 oz. ground turkey
1 1/2 c. chopped onion
1 c. chopped bell pepper
2 Tbsp. chili powder
1 clove garlic, minced
1/2 tsp. ground cumin
2 c. coarsely chopped tomatoes with juice
1/4 c. raisins
2 Tbsp. no-salt-added tomato paste
2 Tbsp. drained, canned, diced mild green chilies
1/4 tsp. salt
4 oz. rinsed, drained, canned kidney beans
1 c. frozen corn kernels

Preparation

Warm 2 teaspoons oil until hot, but not smoking.
Add the turkey and brown.
Put turkey aside and drain.
Add remaining 2 teaspoons oil to pan and saute onions and bell pepper until golden (3 to 5 minutes).
Stir in chili powder, garlic and cumin.
Cook, stirring, for 1/2 to 1 minute.
Add the next 5 ingredients.
Add turkey and bring to a boil.
Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
Add the kidney beans and corn.
Cook about 5 minutes until last ingredients are heated through.
Serves 4.