INGREDIENTS
1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

DIRECTIONS
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally. Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.) Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

NUTRITION

  • Calories 215
  • Total Fat 5 g
  • Saturated 0 g
  • Polyunsaturated 0 g
  • Monounsaturated 0 g
  • Trans 0 g
  • Cholesterol 0 mg
  • Vitamin A 0%
  • Vitamin C 0%
  • Sodium 110 mg
  • Potassium 1,100 mg
  • Total Carbs 32 g
  • Dietary Fiber 5 g
  • Sugars 0 g
  • Protein 12 g
  • Calcium 0%
  • Iron 0%

Serves 1 cup

Recipe Courtesy of Chef Vizzina, Executive Chef and President of Campus Dining
at Samford University