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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When it comes to nutrition, cherries don't bomb. They're rich in anthocyanins, which can jump-start your immune system and mop up free radicals. Ingredients:
2 tablespoons extra-virgin olive oil |
1/2 pound lean ground turkey |
3/4 teaspoon salt (preferably kosher) |
1/4 teaspoon freshly ground black pepper |
2 medium carrots, diced |
1 medium yellow onion, diced |
1 tablespoon chopped garlic |
1 tablespoon chili powder |
1 can (28 ounces) diced tomatoes |
2 cups pitted black cherries (fresh or frozen) |
2 canned chipotle chiles, diced, plus sauce |
2 bay leaves |
1 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained |
1/4 cup nonfat plain greek yogurt (optional) |
chopped fresh cilantro (optional) |
Directions:
1. In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chili powder. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving.
2. Per serving: 342 calories, 11 grams fat, 2 grams saturated, 45 grams carbohydrates, 12 grams fiber, 21 grams protein Nutritional analysis provided by Self
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