Turkey, red bean, and chipotle pepper chili
1
Points®
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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