Turkey & Three-Bean Chili
Serves 8
Active: 20 min
Total: 35 min
Ingredients
2 tsp olive oil
1 large onion, chopped
2 cubanelle or green bell peppers, chopped
2 cloves garlic, finely chopped
1 lb lean ground turkey
2 Tbsp tomato paste
2 Tbsp chili powder
2 tsp ground cumin
1/2 to 1 tsp ground chipotle pepper
Kosher salt
2 28-oz cans diced tomatoes (preferably fire-roasted)
3 15-oz cans beans (such as black, kidney, red or pinto), rinsed
Low fat sour cream, sliced scallions and chopped jalapenos, for serving
1. Heat the oil in a large pot over medium heat. Saute the onion, peppers and garlic until tender, 4 to 6 minutes. Add the turkey and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
2. Add the tomato paste, chili powder, cumin, chipotle pepper and 1.2 tsp salt and cook, stirring, for 1 minute. Add the tomatoes (with their juices), 1.2 cup water and beans, and bring to a boil. Reduce heat and simmer until slightly thickened, 12 to 15 minutes. Serve with sour cream, scallions and jalapeno, if desired.
Make-Ahead Tip: Refrigerate the chili for up to 2 days.
Woman's Day, February 2011, p. 142.
