Summer Turkey and Black Bean Chili

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil, divided
• 1  medium onion, finely chopped
• 2  garlic cloves, minced
• 1 (1 1/3lb) package  ground turkey breast
• 1 (4 ounce) can  diced green chili peppers or 1 (4 ounce) can  diced  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

1. 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.
2. In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
3. 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.
4. 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.