Lean Turkey Chili

Ingredients

• lean ground turkey (93% lean)1 lb (450 g)
• yellow onion, diced1 medium (150 g)
• garlic, minced3 cloves (9 g)
• black beans, drained and rinsed1 can (15 oz / 425 g)
• kidney beans, drained and rinsed1 can (15 oz / 425 g)
• crushed tomatoes1 can (14.5 oz / 410 g)
• frozen corn1 cup (150 g)
• low-sodium chicken broth1 cup (240 ml)
• chili powder1 tbsp (8 g)
• ground cumin1 tbsp (6 g)
• olive oil1 tbsp (15 ml)

Directions

1. 1

   Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes, until soft.

2. 2

   Add the ground turkey and cook for 6 to 8 minutes, breaking it apart with a spoon, until no pink remains.

3. 3

   Stir in the garlic, chili powder, and cumin and cook for 1 minute to bloom the spices.

4. 4

   Add the crushed tomatoes, both cans of beans, corn, and broth. Stir to combine and bring to a boil.

5. 5

   Reduce the heat and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the chili thickens.

6. 6

   Season with salt and pepper to taste. Serve topped with plain Greek yogurt and fresh cilantro if you like.

7. 7

   Cool and refrigerate for up to five days, or freeze in portions for up to three months.

Developed by Carol, the home cook behind our recipes (a home cook in her 50s), with our nutrition writing team.