“On December 13, 2006, my husband-to-be had emergency heart surgery. Part of the recuperation ordered by the doctor was to marry me because I saved his life in making it to the hospital on time,” says life member JoAn L. Robbins-Howerton. That order was easy to follow, and the couple married on December 29. The doctor also recommended going on a low-fat, low-sodium diet. JoAn began adapting her own recipes, and this chili is now one of her husband’s favorites. “Since December, I’ve made it at least twice a month,” she says.

2 lb. ground turkey (93% lean)
1 onion, chopped
2 (15- or 16-oz.) cans kidney beans, undrained
1 (28-oz.) can plus 1 (14.5-oz.) can diced unsalted tomatoes
1 (8-oz.) pkg. sliced mushrooms
8 ribs celery, chopped (3 1/2 cups)
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
3 to 6 tablespoons chili powder
1 teaspoon cayenne pepper
1/2 teaspoon salt

1. Cook turkey and onion in large pot over medium-high heat 5 to 7 minutes or until turkey is no longer pink and onion is softened.

2. Add all remaining ingredients. Reduce heat to medium-low to low; simmer 2 to 3 hours or until slightly thickened, stirring occasionally.

8 (2-cup) servings

PER SERVING: 325 calories, 7.5 g total fat (2 g saturated fat), 34.5 g protein, 32.5 g carbohydrate, 75 mg cholesterol, 510 mg sodium, 9.5 g fiber