Recipe by echo echo
A deliciously spicy lower-fat chili. If you like, add 1 cup of chopped celery with the onions and omit the celery seeds from the seasonings (I don't much care for the texture of cooked celery, so I don't do this). For hotter chili (ouch!), don't seed the jalapenos.
Top Review by teresas
Excellent Turkey Chili! It has 6.5 WW points and makes 4 very large servings. I used red and green bell peppers, left the seeds in the jalapeÃ±os for heat, used cilantro instead of parsley and the celery in place of the seeds. Oops, almost forgot but I did use the whole can of kidney beans. Awesome flavor. This is a keeper. Thanks echo echo for posting.
- nonstick cooking spray
- 3 -4 garlic cloves, minced
- 2 cups chopped yellow onions
- 2⁄3 lb ground turkey
- 1 (28 ounce) can chopped tomatoes, undrained
- 2 yellow bell peppers, chopped (or use color of your choice)
- 2 jalapeno peppers, seeded and finely chopped
- 1⁄4 cup dry red wine
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons chili powder
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 dash ground cloves
- 1 cup canned red kidney beans
- 1⁄4 cup low-fat sour cream
- 1⁄4 cup minced scallion
Directions See How It's Made
- In a heavy pot or dutch oven coated with nonstick spray, sauté garlic 1 minute over medium-high heat.
- Add onion and sauté 4 more minutes, stirring.
- Add turkey and cook until browned, about 5 minutes, stirring to break up as necessary.
- Stir in next 14 ingredients (tomatoes through cloves), bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally.
- Stir in beans and cook 5 more minutes.
- Place in individual bowls, top each with 1 Tbsp sour cream and sprinkle with 1 Tbsp minced scallion and serve hot.