Turkey Chili with White Beans
A chili that is low in fat yet high in flavor levels; not too spicy but you can remedy that with pepper flakes or tabasco sauce. The use of ground turkey is a nice change if you're reluctant to eat ground beef!"This is the second time I have made this chili in as many months. It is 105 degrees today in Texas but this chili really hit the spot. I did not change one item and followed the recipe to the letter. Yummy! This is now one of my favorites. It is even better the day after!" - rhiggins
Yield: 8 Ready in 1 hours, 30 minutes
favorite of 143 people 96 people want to try
|1 tablespoonVegetable oil|
|2 mediumyellow onions; chopped|
|1 1/2 teaspoonsdried oregano|
|1 1/2 teaspoonsground cumin|
|1 1/2 lbslean ground turkey|
|1/4 cupchili powder|
|2 bay leaves|
|1 tablespoonunsweetened cocoa powder|
|1 1/2 teaspoonsSalt|
|1/4 teaspoonground cinnamon|
|1 28-oz candiced tomatoes|
|3 14-oz cansbeef stock or broth|
|1 8-oz cantomato sauce|
|3 14-oz canssmall white beans; rinsed, drained|
|1 red onion; Chopped (reserve)|
|1 fresh cilantro; Chopped (reserve)|
|1 Plain low-fat yogurt or sour cream; (reserve)|
Turkey Chili with White Beans Preparation
Heat oil in a heavy large pot over medium heat. Add onions; saute until light brown and tender (about 10 minutes). Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices. Mix in stock and tomato sauce. Bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10-15 minutes longer. Discard bay leaves.
Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.
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