1/2 teaspoon ground chipotle chili pepper or 2 teaspoons chili powder
1-28 oz. can diced tomatoes
2-15 oz. cans kidney beans, rinsed
kosher salt and black pepper
1/4 cup reduced fat sour cream
cilantro sprigs
Instructions
Heat the oil in a large saucepan over medium-high
heat. Add the onion, bell pepper, and garlic. Cook,
stirring occasionally, until tender, 4 to 6 minutes.
Add the turkey and cook, breaking up with a spoon,
until no longer pink, 3 to 5 minutes.
Stir in the tomato paste, cumin, and chili pepper.
Cook, stirring, for 1 minute.
Add the tomatoes and their juices, beans, ½ cup
water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, until
slightly thickened, 12 to 15 minutes.
Serve the chili with the sour cream and cilantro.
Originally Submitted
9/30/2011
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