1 can (15-19 oz) white kidney beans (cannellini), drained
1/2 cup plain non-fat yogurt
Instructions
In 12-inch skillet, heat oil on medium-high until
hot. Add turkey and 1/2 teaspoon salt, and cook 6
to 8 minutes or until turkey loses its pink color
throughout, stirring to break it up with side of
spoon. Add onion and cook 4 minutes. Stir in chili
powder and cumin; cook 1 minute.
Add tomatoes with their juice, beans, and 1/2 cup
water; heat to boiling on high. Reduce heat to
medium and cook, uncovered, 10 minutes, stirring
occasionally. Ladle chili into serving bowls and top
with a dollop of yogurt.
Originally Submitted
4/6/2011
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