Chili purists would argue about many aspects of this chili. For one, turkey?? "Turkey has no business in any self-respecting chili," they might say.
They might also shake their heads at the beans, the cheese and even the tomatoes.
But if you're more concerned with health (and good cooking) than following the strict laws of chili making, here's a good one.
It comes from the American Institute for Cancer Research. Each bowl has 260 calories, 4.5 grams fat (just 1 gram saturated fat), 24 grams carbohydrates, 31 grams protein, 10 grams dietary fiber and 270 milligrams sodium.
TURKEY CHILI
2 tablespoons olive oil
2 medium onions, coarsely chopped
1 bunch scallions, sliced 1/4-inch, including green stems
5 garlic cloves, crushed
2 medium green bell peppers, coarsely chopped
1 1/2 pounds ground turkey breast
1 (15-ounce) can light kidney beans, rinsed and drained
1 (15-ounce) can dark kidney beans, rinsed and drained
1 (15-ounce) can unsalted stewed tomatoes
2 tablespoons chili powder, or to taste
1 teaspoon crushed red pepper flakes, or to taste
1/2 teaspoon black pepper
1 teaspoon cumin
1 tablespoon oregano
1/2 teaspoon salt
2 ounces reduced-fat shredded cheddar cheese
1 small red onion, coarsely chopped
1. Heat oil in large pot. Cook onion, scallions, garlic and green peppers over medium-high heat until tender and slightly browned.
2. Add turkey and stir frequently until meat is cooked. Add beans and tomatoes, and gently mix. Stir in chili powder, red pepper flakes, black pepper, cumin, oregano and salt.
3. Bring to a boil, stirring occasionally. Cover and reduce heat to low. Simmer for 45 to 50 minutes, stirring occasionally.
4. Top with raw red onion and cheese and serve. Chili can be made in advance, refrigerated and reheated.
Makes 8 servings
