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Turkey Chili with White Beans

This healthy, hearty chili is perfect for chilly fall days.
Print Recipe
Servings 8 servings
Calories 375 kcal

Ingredients
  

  • 1 TBSP vegetable oil
  • 2 medium onions chopped
  • 1.5 tsp dried oregano
  • 1.5 tsp ground cumin
  • 1.5 lbs lean ground turkey
  • 1/4 cup chili powder
  • 2 bay leaves
  • 1 TBSP unsweetened cocoa powder
  • 1.5 tsp salt
  • 1/4 tsp ground cinnamon
  • 1 28 oz. can whole tomatoes
  • 3 cups beef stock or canned beef broth
  • 1 8 oz. can tomato sauce
  • 3 15 oz. cans small white beans rinsed and drained

Garnishes

  • chopped red onion
  • chopped fresh cilantro
  • Plain low-fat yogurt or light sour cream

Instructions
 

  • Heat oil in heavy large pot over medium heat. Add onions, sauté until ight brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey, stir until no longer pink, breaking up with back of spoon.
  • Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
  • Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
  • Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

Notes

Total fat 11 g; saturated fat 2 g; cholesterol 68 mg