1 lb ground turkey (93% lean)
½ tsp salt
1 medium onion chopped
4 tsp chili powder
1 tblsp ground cumin
1 28oz can diced tomatoes in juice
1 can white kidney (cannellini) beans, rinsed & drained
½ cup plain nonfat yogurt
In 12-inch skillet, heat oil on medium-high until hot. Add turkey & 1/2 teaspoon salt, & cook 6 to 8 minutes or until turkey loses its pink color throughout, stirring to break it up with side of spoon. Add onion & cook 4 minutes. Stir in chili powder & cumin; cook 1 minute.
Add tomatoes with their juice, beans & 1/2 cup water; heat to boiling on high. Reduce heat to medium & cook, uncovered, 10 minutes, stirring occasionally. Ladle chili into serving bowls & top with a dollop of yogurt.
My Thoughts:
Yogurt may seem odd on top of this but it works. But feel free to sub lowfat sour cream instead
to keep this healthy.
