As part of my AOL blogging, I needed to cook a healthy meal this weekend, so Jon and I made Turkey Chili With White Beans. It was on the healthier side since it calls for turkey instead of beef, and we used non-fat sour cream. The Whole Foods cornbread that we ate along with it probably defeated the purpose of that though!
I would have liked more kick, and in hindsight wish we'd used more cocoa to increase the mole sauce element, but I'd definitely make it again. The chili was flavorful and chock-filled enough that we barely noticed we were using non-fat sour cream.
Here's the recipe:
Turkey Chili With White Beans
1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes (we added extra)
3 cups beef stock or canned beef broth (we used just one 8 oz. can)
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained
Also, we added a can of unsweetened corn at the end with the beans.
Chili Toppings (if you like)
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or non-fat or light sour cream
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally. Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.