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Turkey, red bean, and chipotle pepper chili

1
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 Tbsp

Onion

1 medium, chopped

Red bell pepper

1 medium, chopped

Garlic

4 clove(s), minced

Uncooked ground turkey breast

1 pound(s)

Canned diced tomatoes

28 oz

Canned kidney beans

15½ oz, rinsed and drained

Chipotle chili powder

2 tsp

Ground cumin

2 tsp

Dried oregano

1 tsp

Table salt

½ tsp

Plain low fat Greek yogurt

4 Tbsp

Cilantro

4 Tbsp, chopped

Scallions

4 Tbsp, thinly sliced

Lime

½ item(s), cut into wedges

Instructions

  1. 1 Heat oil in Dutch oven over medium heat. Add onion, bell pepper, and garlic; cook, stirring often, until vegetables are softened, about 5 minutes.
  2. 2 Add turkey to pot and cook, breaking it apart with wooden spoon, until turkey is no longer pink, about 3 minutes. Stir in tomatoes, beans, chile powder, cumin, oregano, and salt and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.
  3. 3 Ladle chili evenly into 4 bowls; top with yogurt. Sprinkle with cilantro and scallions and serve with lime wedges.
  4. Serving size: about 1 1/3 cups chili and 1 tablespoon yogurt

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