A hearty, healthy chili that mixes ground turkey with white beans and vegetables.
- 2 Tbsp olive oil
- 1 small sweet onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 lb ground turkey
- 1 Tbsp ground cumin
- 2 tsp chili powder
- 1– 28oz can of diced tomatoes (low sodium if possible)
- 1– 15oz can of white beans, drained and rinsed
- 2 Tbsp chopped cilantro
- Grated cheddar cheese for garnish
- Minced red onion for garnish
- In a large pot heat the olive oil over medium-high heat. Add the onion, garlic and red pepper and sauté until soft (about 6-7 minutes).
- Add the ground turkey and cook, breaking up the meat, until browned (8-9 minutes).
- Stir in the cumin, chili powder, and cook for two minutes.
- Add the diced tomatoes with the juice, using the back of a wooden spoon to break up any big chunks.
- Add the white beans, stir, and bring to a boil.
- Reduce the heat to low and simmer, uncovered, stirring occasionally until the flavors come together and the soup starts to thicken (takes about 45 minutes).
- Stir in the cilantro and season with salt and pepper to taste. Serve in soup bowls with a chunk of bread or corn bread, cheese and red onion for garnish.