Serves 6. Recipe is from Cooking Matters.
1 medium onion
2 medium carrots
3 cloves of garlic
1 large green bell pepper
1 (15.5-oz.) can red or white kidney beans, no salt added
1 tbl. canola oil
1 lb. ground turkey
2 (14.5-oz.) cans diced tomatoes, no salt added
1 cup water
3 tbls. chili powder
1 tbl. ground cumin
3/4 tsp. salt
1 medium lime
2⁄3 cup low-fat plain yogurt
1. Rinse and peel onions and carrots. Peel garlic. Rinse bell pepper and remove core and seeds. Dice all three vegetables and mince the garlic. If using lime, rinse and cut into wedges. Drain and rinse the beans.
2. In a large pot over medium-high heat, heat the oil and brown the turkey. Add the onion, carrots, garlic and bell pepper. Cook until the onions are soft and carrots are somewhat tender, about 5 minutes. Add beans, tomatoes, water, chili powder and cumin. Season with salt.
3. Lower heat to medium. Cook until all flavors have blended, about 15 minutes. If using lime and yogurt, squeeze juice from lime wedges on top of chili or serve on the size. Top each serving with 1 tablespoon yogurt.
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