Recipe: Turkey Chili with White Beans

Try this healthy, filling and flavourful winter meal

Posted February 3rd, 2011

by Allison McNeely

1 tbsp vegetable oil

2 medium onions, chopped

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

700 g lean ground turkey

1/4 cup chili powder

2 bay leaves

1 tbsp unsweetened cocoa powder

1 1/2 tsp salt

1/4 tsp ground cinnamon

1 28-ounce can whole tomatoes

3 cups beef stock or canned beef broth

1 8-ounce can tomato sauce

3 15-ounce cans small white beans, rinsed, drained

Chopped red onion

Chopped fresh cilantro

Plain low-fat yogurt 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.