Turkey and white bean chili
Uncooked 93% lean ground turkey
Uncooked red onion(s)
1 medium, chopped
Orange bell pepper
1 large, or red variety, diced
1 clove(s), medium, crushed through garlic press
Canned great northern beans
15 oz, rinsed and drained
1½ cup(s), 1 (12-oz jar)
Reduced sodium canned chicken broth
Plain fat free Greek yogurt
- Heat oil in Dutch oven over medium-high heat. Add turkey and salt and cook, breaking turkey apart with wooden spoon, until no longer pink, 2–3 minutes.
- Add onion and bell pepper. Cook, covered, stirring occasionally, until vegetables are tender, 3–4 minutes. Add garlic, cumin, oregano, cinnamon, and cayenne and cook, stirring constantly, until fragrant, 30 seconds. Stir in beans, salsa, and broth and bring to boil. Reduce heat to low and simmer, covered, 10 minutes.
- Ladle chili into 4 bowls, top with yogurt, and sprinkle with cilantro. Serve with lime wedges.
- Serving size: 1½ cups chili and 1 Tbsp yogurt