A ‘white-meat’ version of this popular dish, I love this chili recipe. It is really easy to make and can last all week. If you have kids or a large family or are cooking for more than one, make a double batch and store in the fridge. The recipe gets better over a couple of days!
- 1 lb. 99% lean ground turkey
- 1 16 oz. can kidney beans
- 1 32 oz. can of peeled whole plum tomatoes
- 1 green pepper – chopped
- 1 yellow onion – chopped
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 cloves garlic minced
- salt and pepper to taste
In a pot, brown the ground turkey. Stir in the chili powder, garlic, cumin, salt and pepper. Mix well. Add in the onion and pepper. Cover and let simmer over low heat until onions and peppers are tender.
Add in the plum tomatoes. Using a spatula, break up the tomatoes into halves. Then add in the beans. Cover and simmer for 30 minutes.
Scoop a chili into a bowl. Top with a 1/4 cup low-fat shredded cheddar cheese and 2 tablespoons of sliced Spanish olives.