Hearty and Healthy Turkey and Vegetable Chili

I bought a couple of turkey thighs a couple weeks back and needed to use them. I decided to slow cook them in some broth and herbs today while I ran errands. When I got back they were fork tender and ready to work with. I added two types of beans to this chili and even contemplating adding another, but I left it at the black and kidney. I used a bunch of fresh oregano which gave this chili depth of flavor, and I added a bit of cayenne for some spiciness. This made a ton, which is great to freeze for days I don't have anything to bring for lunch. This recipe is only 5 WW points but tastes like it could be 10.

Hearty Turkey and Vegetable Chili
(Makes 8 Servings)

3 1/2 cups dark Turkey meat (I used 2 thighs cooked w/o the skin)
2 tsp. olive oil butter spray
1 cup each: carrots diced, celery diced, green pepper diced onion diced
3 cloves garlic minced
2 cans diced tomatoes
2 Tbs. tomato paste
1 can black beans drained and rinsed
1 can kidney beans drained and rinsed
1/2 cup frozen corn kernels
6 cups fat free chicken broth
2 Tbs. chili powder
2 Tbs. cumin dash of cayenne (more if you like it hot!) dash of hot sauce
1 Tbs. fresh oregano
1 Tbs. fresh parsley chopped
1 bay leaf salt and pepper to taste

Heat a large soup pot over medium heat. Add olive oil and butter spray. Add carrots, celery, green peppers, and onion. Cook until onion turns translucent. Add parsley, oregano, bay leaf and garlic and cook for a few minutes. Add tomatoes and spices, cooking a few minutes. Add the rest of the ingredients and bring to a boil. Simmer for 20 minutes. Serve with a Tablespoon of cheddar cheese and a dollop of fat free sour cream.