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Serves: 10
Total Calories: 3,163.109
Prep time: 15 minutes
Cook time: 15-20 minutes
Total time: 35 minutes

2 onions
1 red bell pepper seeded
1 green bell pepper seeded
4 carrots or 1 c shredded carrots
1 tablespoon olive oil
1 teaspoon minced garlic (2 cloves)
20 ounces extra lean ground turkey (opt)
1 (15-ounce) can kidney beans
1 (15-ounce) can garbanzo beans
2 (15-ounce) cans black beans
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1/4 teaspoon red pepper flake (opt)
3 shakes cayenne pepper (opt)
1/4 cup jalapeño pepper or other hot pepper rings from a jar (opt)
8 cups low sodium vegetable juice
1 (14 1/2-ounce) can diced tomato no salt added

1. Cut vegetables into small wedges.
2. Heat oil in your largest kettle over medium-high heat. Add garlic, chopped vegetables, and turkey. Sauté 5 minutes.
3. While the vegetables are sautéing, open all the beans. Toss in a colander, rinse, drain and add to sauté.
4. Add remaining ingredients minus vegetable juice and diced tomatoes to sauté.
5. Stir juice and tomatoes into pot and bring to a simmer for 10 to 20 minutes.
6. Serve with crackers or Cornbread and raw vegetables.

MENU:
3-Bean Chili
Whole-Wheat Crackers or Cornbread
Raw Vegetables

Nutritional Facts:

Serves: 10
Total Calories: 3,163.109
Calories from Fat: 293.705

More Recipes from the Lickety Split Meals Cookbook:
Miracle Soup
Lentil Spinach Soup
Creamy Cauliflower Soup
3 Bean Turkey or Vegetarian Chili
Speedy Minestrone with Rice
Quick Creamy Tomato Soup
Hearty Bean and Pasta Stew