INGREDIENTS:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium white onion, diced
- 1 stalk celery, chopped
- 1 medium poblano pepper, diced
- 1 lb lean ground turkey
- 1 tbsp fresh chipotle pepper, minced (or to taste)
- 2 tsp chile powder
- 1 tsp cumin
- 1 tsp unsweetened cocoa powder
- 1 cup each dried pinto, black and kidney beans
(soaked overnight if dried, rinsed well if canned)
- 1 tbsp jarred tomato paste
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups jarred tomato purée
- Sea salt and fresh ground black pepper, to taste
- 1 green onion, thinly sliced
- 4 sprigs fresh cilantro, chopped
- 3 oz low-fat cheddar cheese, shredded
- 1/3 cup strained low-fat plain yogurt or
low-fat Greek-style plain yogurt (optional)
INSTRUCTIONS:
ONE: Heat oil in a large saucepan over medium-high heat. Add garlic and white onion and sauté for 2 to 3 minutes, until softened. Add celery and poblano pepper and continue to sauté, stirring frequently, for an additional 2 to 3 minutes. Add turkey and cook, breaking up meat with a spoon for 3 to 4 minutes, until almost no pink remains. Add chipotle pepper, chile powder, cumin and cocoa powder, stir to combine and continue to cook for 2 to 3 minutes, until fragrant and almost no liquid remains. Add beans, tomato paste, broth and tomato purée to pan and stir to combine. Increase heat to high until chili comes to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 45 minutes, stirring occasionally. Remove chili from heat and season with salt and pepper to taste.
TWO: Ladle 1 cup chili into a serving bowl and garnish with 1/2 oz green onion, 1/2 oz cilantro, 1/2 oz cheese and a dollop of yogurt, if desired. Serve immediately.
TIP 1: Store covered chili in refrigerator for 5 days or freezer for up to 1 month.
TIP 2: Can’t find poblanos or prefer a milder spice? Simply substitute green bell peppers for poblanos.
TIP 3: Set your chili on low or simmer in your crock-pot in the morning before work and come home to a hot and ready meal.
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