Ken's Chili recipe from last nights The Biggest Loser

I have to admit it, I faithfully watch The Biggest Loser on TV every week.  I have never watched the show before this season but I have seen every episode of this season and feel a connection with the contestants at this point.  I cheer for their victories and commiserate their sorrows.  Watching people who have wandered so far from the path of a healthy lifestyle fight their way back is immensely inspirational to me and keeps me motivated to work out when I really, really, do not want to.  This week the Red Team's cook was Ken and he made a Chili for his team that I thought would be a great idea, something I could throw in the slow cooker.  Many of the ingredients are organic, but since they are already super inexpensive buying organic only adds a few cents to each item.  I grabbed this off of an internet search.  I intend to cook up a batch soon.  Hope you enjoy!

Nutritional Info is a 1 cup serving with approximately 150 calories a serving.

Ken's Chili Recipe

1.25 lbs extra lean ground turkey
1 can black beans (no salt, organic)
1 can white kidney beans (no salt, organic)
2 cups chicken broth (low sodium, organic)
2 cups chopped red onions
2 cans organic, no salt added tomato soup
3 cups chopped bell pepper
2 cups chopped celery
1 can chipotle peppers
1 tsp salt
2 tbs minced garlic
1 tbs black pepper
1 tbs chili powder
2 tbs fajita seasoning

Pour the chicken broth, tomato soup, and both cans of beans into a large soup pot, crock pot or dutch oven over medium-high heat. Bring to a light simmer.

In another pan, saute the red onion, garlic and bell pepper with a light coating of cooking spray for about 5 minutes, or until they soften. Stir in the celery and chipotle peppers and saute for an additional 2 minutes.

Add the sauteed vegetables to the broth and beans mixture. Using the same pan, brown the lean ground turkey, and drain the fat from the pan. Stir the drained meat into the rest of the mixture and add the spices.

Simmer the mixture on low heat for a minimum of 90 minutes, covered. Uncover and simmer for an additional 30 minutes, or until chili is thickened as desired.

I want to hear how your Chili turns out if you decide to make it!
Love, Katie