Recipe by ugogirl
This flavorful, light and fiber-rich chili is a nice alternative to grilled food on a hot night. Make it in the morning when it is cool outside or cook it right before serving. I serve it with brown rice mixed with fresh cilantro, a dollop of low fat sour cream and baked tortilla chips.
Top Review by steele.kerri
My son has an allergy to tomatoes, so this recipe was a great find for our family. I used diced turkey cutlets instead of ground turkey because it is what I had and I also added an extra can of black beans to make it stretch a little further and we got 2 meals out of it. My kids told me this recipe is a "keeper"!
- 2 teaspoons olive oil, divided
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 (1 1/3 lb) package ground turkey breast
- 1 (4 ounce) candiced green chili peppers or 1 (4 ounce) candiced jalapeno peppers
- 1 (15 ounce) can black beans, rinsed and drained
- 1⁄2-1 teaspoon cumin
- 1⁄2-1 teaspoon chili powder
- 1 pinch cayenne pepper (optional)
- salt & fresh ground pepper
- 2 1⁄2 cups fat-free low-sodium chicken broth
Directions See How It's Made
- In a 4 quart pot over medium heat, heat 1 teaspoon olive oil. Add onion and cook 3 minutes. Add garlic and cook 2 minutes more or until onions are soft. Transfer cooked onion/garlic mixture to a plate and set aside. Return pot to stove.
- In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
- Return onion/garlic mixture to the pot. Add green chilies, black beans, cumin, chili powder, cayenne pepper, salt and pepper. Stir to combine well. Add chicken broth.
- Bring to a boil. Reduce heat and simmer slowly for 20 to 25 minutes. Alternatively, it could be simmered on low in a crock pot for 6 hours.