A hearty bowl of chili warms the belly and nourishes the soul. This easy recipe is a healthier option than traditional chili, with less sodium and calories. This yummy meal is even better when served with corn bread and a small salad.
½ tsp. olive oil
1 medium onion, chopped
1 tsp. dried oregano
1 tsp. ground cumin
¾ pound lean ground turkey
1 tsp. chili powder
1 tsp. salt
1 tsp. ground cinnamon
1 can diced tomatoes
1½ cans white beans, rinsed and drained
Plain nonfat yogurt or light sour cream (optional garnish)
Fresh chopped cilantro (optional garnish)
1. Heat oil in a large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
2. Add turkey; stir until no longer pink, breaking up with the back of a spatula or spoon. Stir in chili powder, salt, and cinnamon. Add tomatoes with their juices and mix in broth and tomato sauce. Bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally.
3. Add beans to chili and simmer until flavors blend, about 10 minutes longer. Ladle chili into bowls and garnish with cilantro and yogurt, if desired.