Our Favorite Turkey Chili

1 tablespoon canola oil

1 pound ground white turkey

12 ounces andouille (spicy or fire roasted) pre-cooked chicken and turkey sausage, casings removed and sliced

2 teaspoons Chili Spice Mix, recipe at RIGHT

1 cup yellow onions, chopped

1 cup green bell peppers, chopped

2 tablespoons bottled crushed garlic

½ teaspoon sea salt

1 bottle (12 ounces) lager beer

1 can (28 ounces) chopped tomatoes with juice (with basil if desired)

2 cups canned pinto beans, rinsed and drained

½ cup chopped fresh cilantro leaves

2 cups grated, reduced-fat Monterey Jack cheese for garnish

Spray a large pot with olive oil cooking spray, add canola oil over medium-high heat. Cook turkey until no longer pink. Add andouille sausage and spice mix to pot, cook 1 minute. Add onions, bell peppers, garlic and salt stirring until veggies are soft.

Add beer and tomatoes, stir and bring to a boil. Add beans. Once heated through, reduce heat, cover loosely and simmer 1 hour, stirring occasionally to prevent chili from sticking to the pot.

Remove from heat, ladle into bowls, garnish with cilantro and cheese.

Serves eight.

Nutrition values per serving: 370 calories, 19 g fat (7 g saturated), 17 g carbohydrates, 4 g fiber, 28 g protein, 95 mg cholesterol, 880 mg sodium.