Category: Main Dishes

Yield: 6 servings, 1 ¼ cup per serving

Ingredients

1 medium onion

2 medium carrots

3 cloves garlic

1 large green bell pepper

1 (15½-ounce) can red or white kidney beans, no salt added

1 Tablespoon canola oil

1-pound ground turkey

2 (14½-ounce) cans diced tomatoes, no salt added

1 cup water or low sodium broth

3 Tablespoons chili powder

1 Tablespoon ground cumin

¾ teaspoon salt

Optional Ingredients:

1 medium lime

2⁄3 cup low-fat plain yogurt or sour cream

Instructions

  1. Rinse and peel onion and carrots. Peel garlic.
  2. Rinse bell pepper. Remove core and seeds.
  3. Dice onion, carrots, and bell pepper. Mince garlic
  4. If using lime, rinse now. Cut into wedges.
  5. In a colander, drain and rinse beans.
  6. In a large pot over medium-high heat, heat oil. Add turkey and brown.
  7. Add onion, carrots, bell pepper, and garlic to pot. Cook until onions are soft and carrots are somewhat tender, about 5 minutes.
  8. Add beans, tomatoes, water, chili powder, and cumin to pot. Season with salt.
  9. Lower heat to medium. Cook until all flavors have blended, about 15 minutes.
  10. If using lime and yogurt, squeeze juice from lime wedges on top of chili or serve on the side. Top each serving with 1 Tablespoon yogurt.

Recipe Source:

Turkey Chili with Vegetables Spinach. Cooking Matters. Retrieved from https://cookingmatters.org/recipes/turkey-chili-vegetables