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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A deliciously spicy lower-fat chili. If you like, add 1 cup of chopped celery with the onions and omit the celery seeds from the seasonings (I don't much care for the texture of cooked celery, so I don't do this). For hotter chili (ouch!), don't seed the jalapenos. Ingredients:
nonstick cooking spray |
3 -4 garlic cloves, minced |
2 cups chopped yellow onions |
2/3 lb ground turkey |
1 (28 ounce) can chopped tomatoes, undrained |
2 yellow bell peppers, chopped (or use color of your choice) |
2 jalapeno peppers, seeded and finely chopped |
1/4 cup dry red wine |
1/4 cup chopped fresh parsley |
2 tablespoons chili powder |
2 teaspoons sugar |
1 teaspoon dried oregano |
1/2 teaspoon celery seed |
1/2 teaspoon cumin |
1/4 teaspoon cayenne |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 dash ground cloves |
1 cup canned red kidney beans |
1/4 cup low-fat sour cream |
1/4 cup minced scallion |
Directions:
1. In a heavy pot or dutch oven coated with nonstick spray, sauté garlic 1 minute over medium-high heat.
2. Add onion and sauté 4 more minutes, stirring.
3. Add turkey and cook until browned, about 5 minutes, stirring to break up as necessary.
4. Stir in next 14 ingredients (tomatoes through cloves), bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally.
5. Stir in beans and cook 5 more minutes.
6. Place in individual bowls, top each with 1 Tbsp sour cream and sprinkle with 1 Tbsp minced scallion and serve hot.
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