There are all kinds of ways to make chili: with meat, without meat—and if you use meat, different kinds of meat. This particular low-fat chili uses ground turkey, which is nice and lean, especially if you opt for the 99 percent fat-free variety. It's a good alternative to ground beef.
Ingreadient
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1/2 stalk celery, chopped
- 2 cloves garlic, minced
- 3/4 pound ground turkey, 99 percent fat free
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1 (14.5-ounce can) crushed tomatoes
- 1 (8-ounce) can unsalted tomato sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup fat-free sour cream, or yogurt
- 1/4 cup chopped fresh cilantro, optional
Direction
- Gather the ingredients.
- Heat oil in a large skillet or Dutch oven. Add onion, celery, chopped pepper, and garlic. Cook for 5 minutes or until onion is translucent.
- Crumble the turkey into the pan, breaking it apart with a wooden spoon. Cook for about 5 minutes or until no longer pink.
- Stir in chili powder, cumin, coriander, and oregano.
- Add in tomatoes and tomato sauce, and simmer for 10 minutes, stirring occasionally.
- Add beans, mix well and cook on low heat for a further 5 to 10 minutes.
- Ladle into bowls. Add a dollop of fat-free plain Greek yogurt or low-fat sour cream, plus some fresh chopped cilantro if you have it.
- Serve and enjoy.
