Turkey and Bean Chili

Turkey and Bean Chili
Romulo Yanes
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1
tablespoon
olive oil
1
onion, chopped
1
green bell pepper, chopped
2
cloves garlic, chopped
1/2
pound
ground turkey (preferably dark meat)
2
tablespoons
tomato paste
1
teaspoon
ground cumin
1/2
teaspoon
ground chipotle chili pepper or 2 teaspoons chili powder
1
28-ounce can diced tomatoes
2
15-ounce cans kidney beans, rinsed
kosher salt and black pepper
1/4
cup
reduced-fat sour cream
cilantro sprigs, for serving

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes.
  2. Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
  3. Stir in the tomato paste, cumin, and chili pepper. Cook, stirring, for 1 minute.
  4. Add the tomatoes and their juices, beans, ½ cup water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil.
  5. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
  6. Serve the chili with the sour cream and cilantro.
Sara Quessenberry
January 2010

Nutritional Information

  • Per Serving
  • Calories 337
  • Protein 22 g
  • Carbohydrate 34 g
  • Sugar 10 g
  • Fiber 10 g
  • Fat 12 g
  • Sat Fat 3 g
  • Calcium 134 mg
  • Iron 4 mg
  • Sodium 1317 mg
  • Cholesterol 56 mg
What does this mean? See Nutrition 101.