Turkey and Vegetable Chili
- 1-1/2 tablespoons olive oil
- 1 large onion, medium diced
- 1 garlic clove, minced
- 1 small
red chili, seededand small diced (I had a jalepeno and left the seeds in)
- 1/2 teaspoon ground cumin
1 large carrot, peeled and small diced(I didn't have this on hand so just skipped it) 1 large celery stalk, medium diced(Also didn't have) 1 small yellow bell pepper, seeded and medium diceI used a combo of red and green peppers because that's what I had (and they were frozen/diced)
- 12 ounces 1% lean ground turkey
4 medium size ripetomatoes, medium dicedI didn't have tomatoes so i used a can of diced with mild green chilis and a can of original stewed (which i cut up a bit in the pan with my spatula)
- 8 oz cooked
whiteor black beans (I used half a can because hubby doesn't like beans; I would have enjoyed more though)
- 4 cups baby spinach (I had frozen chopped spinach on hand)
- Freshly ground black pepper
- 1/4 cup plain fat free Greek style yogurt
- Micro cilantro to garnish, (can substitute with chopped chives or chopped cilantro)
- Place a large saute pan over medium high heat, then drizzle with the oil.
- Add the onion, garlic, and red chili and sauté for 2 minutes, or until tender.
- Sprinkle the cumin, and a dash of cilantro, over the onion mix and stir well, then add the carrot, celery, spinach and bell pepper and cook for 5 minutes, stirring occasionally, or until the vegetables begin to get tender.
- Add the tomatoes and the beans and cook for a further 8 minutes, stirring occasionally, or until the tomatoes have broken down and most of the liquid has evaporated.
- In a separate saute pan, brown the turkey in the remaining oil over medium high heat (drain), then transfer to the vegetable mix.
- Season the chili to taste with freshly ground black pepper
- Spoon the chili into serving dishes or use to top a baked potato
- Spoon a tablespoon of the yogurt onto each garnish and serve.