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Categories:
extra-virgin olive oil lean ground turkey salt freshly ground black pepper carrots yellow onion garlic chili powder tomatoes black cherries chiles bay leaves white beans nonfat plain fresh cilantro
Viewed: 100 - Published at: 8 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1/2 pound lean ground turkey
- 3/4 teaspoon salt (preferably kosher)
- 1/4 teaspoon freshly ground black pepper
- 2 medium carrots, diced
- 1 medium yellow onion, diced
- 1 tablespoon chopped garlic
- 1 tablespoon chili powder
- 1 can (28 ounces) diced tomatoes
- 2 cups pitted black cherries (fresh or frozen)
- 2 canned chipotle chiles, diced, plus sauce
- 2 bay leaves
- 1 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained
- 1/4 cup nonfat plain Greek yogurt (optional)
- Chopped fresh cilantro (optional)
Method
- In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chili powder. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving.
