Last night I made the most delicious (and healthy) White Bean Turkey Chili. I've been working on cooking up low-fat meals full of veggies and whole grains with the occasional addition of lean protein and salmon. I have been trying out new recipes and really relying on fresh produce and lots of herbs and spices for flavor. It's been one delicious adventure.
This White Bean Turkey Chili was seriously fantastic. I slightly adapted/halved this recipe from one of my favorite food blogs for healthy recipes. I topped the finished chili with a sprinkling of fat free cheddar cheese and chopped cilantro. The fresh cilantro really took this chili to a whole new level, giving it such a bright, complex flavor. This is a great way to enjoy comfort food without weighing yourself down. Of course, if you aren't concerned about calories/fat, you could use reduced or full fat sour cream and cheese.
White Bean Turkey Chili
adapted from Gina's Weight Watcher Recipes
1 tablespoon olive oil
1 small onion (or 1/2 of a large onion)
3 cloves of garlic
1 lb. ground turkey breast
1 teaspoon chili powder, or more to your taste
1 bay leaf
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon red pepper flacks, or more to your taste
2 (16 oz.) cans of cannellini beans, drained and rinsed
1 1/2 cups fat free chicken broth
1/4 cup fat free sour cream
salt and pepper, to taste
Heat a large heavy bottomed pot over medium heat. When hot, add olive oil followed by the onions and garlic; saute about 5 minutes or until onions begin to turn translucent. Add ground turkey and cook, breaking up the meat, until white, about 5 minutes. Add salt, pepper, chili powder, cumin, oregano, and red pepper flakes; cook for 2 minutes. Add beans and broth and cook uncovered about 10 minutes.
Lower the heat and cover. Simmer about 45 minutes, mixing occasionally. Add sour cream and cook 5 more minutes. Adjust seasonings and salt to taste.
Top with fresh cilantro, fat free cheddar cheese, and fat free sour cream, if desired.