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A flavorful chili full of health-boosting fiber.

Ingredients:

• 2 stalks celery, thinly sliced 
• 2 medium carrots, thinly sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 Tbsp. chili powder
• 1 Tbsp. olive oil
• 2 tsp. ground cumin
• ½ tsp. salt
• ½ tsp. ground black pepper
• 2 15-ounce cans dark red kidney beans, rinsed and drained
• 1 pound uncooked ground turkey breast
• 5 14 ½-ounce cans no-salt-added diced tomatoes, undrained
• 1 4-ounce can diced green chile peppers (optional)
• ½ cup reduced-fat shredded cheddar cheese (optional)

Instructions:

1. In an airtight storage container or resealable plastic bag, combine celery, carrots, onion, garlic, chili powder, oil, cumin, salt and pepper. Cover or seal and chill for up to 24 hours. Place beans in a separate airtight storage container or resealable plastic bag. Cover or seal and chill for up to 24 hours.
2. In a 6- to 8-quart Dutch oven, combine vegetable mixture and turkey. Cook until turkey is no longer pink and vegetables are tender, stirring occasionally to break up turkey. Stir in beans, undrained tomatoes, and, if desired, chile peppers. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally.
3. If desired, sprinkle individual servings with cheese.

Serving size: 1 â…” cups
Servings per recipe: 8 

Nutrition information: 
Calories: 232
Total Fat: 3 g (1 g sat. fat)
Cholesterol: 23 mg
Sodium: 502 mg
Carbohydrates: 34 g
Fiber: 12 g
Protein: 23 g

Recipe courtesy of the American Association of Diabetes Educators (AADE) and Diabetic Living magazine.