Behind the Recipes
Turkey and White Bean Chili by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 Tablespoon olive oil
1 lb. ground turkey (93% lean)
1 medium onion, chopped
4 teaspoons chili powder
1 Tablespoon ground cumin
1/2 teaspoon paprika
1 can (28 oz.) whole tomatoes in juice, chopped
1 can (15 to 19 oz.) white kidney beans (cannellini), rinsed and drained
1/2 Cup plain nonfat yogurt or sour cream
salt to taste
1/2 Cup water
PREPARATION:
1. In medium skillet, heat oil and add turkey and salt. Cook till brown, stirring to break it up with side of spoon. Add onion and cook 4 minutes. Stir in chili powder, paprika and cumin; cook 1 minute.
2. Add tomatoes with their juice, beans, and 1/2 cup water; heat to boiling on high. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Ladle chili into serving bowls and top with a dollop of yogurt or sour cream.
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