Turkey and Bean Chili
This healthy recipe comes from NDSU Extension.
Ingredients
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
½ pound ground turkey
2 tablespoons tomato paste
1 teaspoon ground cumin
2 teaspoon chili powder
1 (28 ounces) can diced tomatoes, undrained
2 (15 ounces) cans kidney beans, rinsed
½ cup water
¼ cup reduced-fat sour cream
Salt and pepper to taste
Cilantro sprigs, for serving
Directions
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic.Cook, stirring occasionally, just until vegetables are tender. Add turkey and cook, breaking up with a spoon, until no longer pink. Stir in tomato paste, cumin and chili pepper. Cook and stir for one minute. Add tomatoes (with liquid), beans, water, 1¼ teaspoons salt and ¼ teaspoon pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with sour cream and cilantro.
To Freeze: After cooking, cool chili quickly and completely. Once cooled, pour into a gallon-sized freezer bag or other freezer container. When ready to eat, thaw chili in refrigerator overnight. Once thawed, reheat by simmering on stove until heated throughout. You also may thaw recipe partially and heat in top of double boiler.
