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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A healthier alternative to regular chili. This chili is economical and freezes well. I threw it together with things I already had in my kitchen after ground turkey went on sale at the store. Ingredients:
1 medium yellow onion, chopped |
3 cloves garlic, minced (from jar is ok) |
1 1/2 lbs ground turkey |
1 (10 ounce) can diced tomatoes with mild green chilies |
1 teaspoon ground cumin |
1/2 tablespoon chili powder |
1 teaspoon dried oregano |
1 teaspoon ground cinnamon |
1/2 tablespoon light brown sugar |
1/4 teaspoon ground cayenne pepper |
1/4 teaspoon fresh ground black pepper |
1 (15 ounce) can black beans (rinsed and drained) |
1 (15 ounce) can whole kernel corn (rinsed and drained) |
1 (19 ounce) can cannellini beans |
1 (15 ounce) can fat-free low-sodium chicken broth |
1 teaspoon hot sauce |
Directions:
1. In a large pot over medium heat saute the onion, garlic and ground turkey until turkey is browned.
2. Add tomatoes, pepper, cumin, chili powder, oregano, cinnamon, brown sugar and cayenne pepper.
3. Saute for 5 more minutes.
4. Add black beans, corn and chicken broth to the pot.
5. Puree cannellini beans in a blender or food processor.
6. Add puree to the pot.
7. Stir well and simmer for 10 minutes.
8. If the turkey mixture seems dry when browning, add a splash of olive oil.
9. The spice measurements are approximate.
10. If you want more or less heat, adjust the cayenne and the hot sauce.
11. If desired, garnish with sour cream, shredded cheese or green onions.
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