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.
- 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
- In a large pot over medium heat saute the onion, garlic and ground turkey until turkey is browned.
- Add tomatoes, pepper, cumin, chili powder, oregano, cinnamon, brown sugar and cayenne pepper.
- Saute for 5 more minutes.
- Add black beans, corn and chicken broth to the pot.
- Puree cannellini beans in a blender or food processor.
- Add puree to the pot.
- Stir well and simmer for 10 minutes.
- If the turkey mixture seems dry when browning, add a splash of olive oil.
- The spice measurements are approximate.
- If you want more or less heat, adjust the cayenne and the hot sauce.
- If desired, garnish with sour cream, shredded cheese or green onions.