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Three Bean & Turkey Chili

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1/2 tsp canola oil
  • 1 medium white or yellow onion chopped
  • 1 red bell pepper diced
  • 1 jalapeno seeded and chopped
  • 3/4 lb. lean ground turkey
  • 2 Tbsp chili powder
  • 1/8 tsp cayenne
  • 1 tsp fresh thyme leaves
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • pinch cinnamon
  • 3 cloves garlic minced
  • 1-14 oz. can red kidney beans drained and rinsed
  • 1-14 oz. can white cannellini beans drained and rinsed
  • 1-14 oz. can pinto beans drained and rinsed
  • 2-14 oz. cans diced tomatoes with juices
  • 1 cup chicken stock
  • 1/2 cup cilantro chopped
  • salt and pepper to taste
  • 3 scallions sliced on the diagonal, garnish
  • 1/3 cup shredded reduced-fat cheddar garnish

Method
 

  1. In a heavy bottomed pan or Dutch oven, heat canola oil over medium heat. When hot, add onion, bell pepper, jalapeno, ground turkey and spices through cinnamon.
  2. Cook for 8 minutes, until vegetables are tender and turkey is cooked through. Add garlic and cook for 1 minute longer.
  3. Add all beans, tomatoes and chicken stock. Stir to combine and bring to a boil.
  4. Lower heat to low and simmer for 1 hour, stirring occasionally.
  5. After an hour, stir in cilantro and season to taste with salt and pepper.
  6. Garnish bowls with cheddar and scallions.