Turkey Chili

Dear Readers,

At the beginning of the week I like to make a meal that will last a few days. My focus is on something that is nutritious, budget friendly, and satisfying. One of my favorite dishes is chili, however I like to change the traditional way of making it to cut down on fat and calories.At the same time I make sure I still get the same great flavors that we love in chili (smokey, earthy, and savory). A good way to do this is by switching the meat to ground turkey breast and adding vegetables. Also, I serve this with reduced fat cheese and brown rice. I also rely on a big flavor boost from fresh herbs such as cilantro and spices.

Estimated Cook Time: 30 minutes

Ingredients:

1 tbsp olive oil
1 large onion, finely chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
3/4 pound 99% fat-free ground turkey
2 tbsp chili powder
2 tsp ground cumin
1/2 tsp oregano
1 14 1/2-ounce can crushed tomatoes
4 fresh tomatoes diced
1 15-ounce can kidney, rinsed and drained
1/2 ounce reduced fat shredded cheddar cheese
4 tbsp fresh chopped cilantro (optional)


Preparation:
Heat oil in a large Dutch oven. Add onion, chopped pepper and garlic. Cook for 5 minutes or until onions are 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, and oregano. Add in crushed tomatoes and fresh tomatoes, and simmer for 10 minutes, stirring occasionally. Add beans, mix well and cook on low heat for a further 5-10 minutes.

Ladle into bowls. Add alittle reduced fat shredded cheese, plus some fresh chopped cilantro if you have it.

Serves 4.

Calories: 300