Turkey Chili

(adapted from Weight Watchers Favorite Recipe Cookbook)
From: maury@bacon.mitre.org (Maury Neiberg)

Makes 2 servings (one serving = 2.5 proteins, lots of vegetables)

7 ounces ground turkey
1 small green pepper
1 small onion
2--3 cloves garlic
1 hot pepper (optional or to taste.  I use 2 serarno or 1--2
jalape~{n}a pepper)
2 cups canned crushed tomatoes
1 small can tomato paste
1/2 teaspoon ground red pepper
1 Tablespoon chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon vinegar (I use rice vinegar, but any plain vinegar
should do)
1 bay leaf
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 1/2 teaspoon cumin
salt to taste

Instead of the crushed tomatoes and tomato paste you can use either 1
cup tomato sauce and 1 cup water or 1 cups tomato sauce.  When I have
it, I use 2 cups enchilada sauce and adjust the spices.

Spray large non-stick skillet with sides or non-stick saucepan with Pam.
Heat over medium-high heat.  Cook onions, peppers, and garlic until
onions begin to be translucent.  Crumble in ground turkey and cook
until browned.  Add all other ingredients and simmer for 25-30
minutes.  After first 5 minutes, adjust seasonings to taste.

NOTE:  Sometimes I add 1/2-3/4 lb mushrooms with the green peppers as filler.