Turkey & Bean Chili
Makes about 6 servings. Freezes well.
Toppings:
Chop onion and garlic. Heat oil in a large pot over medium heat. Add turkey, onion and garlic and cook until turkey is no longer pink in the middle, 10 minutes. While turkey is cooking, prep tomatoes & jalapenos. Add cumin, salt & pepper to pot, cook for 1 minute. Stir in undrained tomatoes, tomato sauce, and jalapenos. Bring to boiling. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. While simmering, rinse and drain beans and shred/chop cheese and onions. Add beans to pot and heat through, about 10 minutes.
Serve topped with sour cream, cheddar cheese and green onions.
- ~1 ½ lbs. ground turkey
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1 Tab. canola oil
- 1 tsp. ground cumin
- ¼ tsp. salt
- ½ tsp. black pepper
- 2 – 15 oz. cans diced tomatoes, undrained
- 1 – 15 oz. can tomato sauce
- Optional: 4 pickled or canned jalapeno peppers, seeded & chopped (or 1 fresh)
- 1 – 15 oz. can black beans, rinsed & drained (can substitute red kidney beans)
- 1 – 15 oz. can great northern beans, rinsed & drained
Toppings:
- ¼ c. low-fat or fat-free sour cream
- ¼ c. low-fat cheddar cheese, shredded
- ¼ c. sliced green onion or chopped sweet onion
Chop onion and garlic. Heat oil in a large pot over medium heat. Add turkey, onion and garlic and cook until turkey is no longer pink in the middle, 10 minutes. While turkey is cooking, prep tomatoes & jalapenos. Add cumin, salt & pepper to pot, cook for 1 minute. Stir in undrained tomatoes, tomato sauce, and jalapenos. Bring to boiling. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. While simmering, rinse and drain beans and shred/chop cheese and onions. Add beans to pot and heat through, about 10 minutes.
Serve topped with sour cream, cheddar cheese and green onions.
