Turkey & Bean Chili

• 45 min total
• 20 min hands-on
• Serves 6
• 420 kcal
• 37 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 bell pepper, diced
• 1½ lb ground turkey, 93% lean
• 3 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 can crushed tomatoes (28 oz)
• 2 cans kidney beans (15 oz), drained and rinsed
• ½ cup shredded cheddar
• ½ cup Greek yogurt, plain, for topping
• salt
• black pepper

Method

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and bell pepper with ½ tsp salt and cook, stirring now and then, until softened, about 5 minutes.
2. Add the turkey and cook, breaking it up with a spoon, until no pink remains, 6–7 minutes (165°F / 74°C). Stir in the garlic, chili powder and cumin and cook 1 minute, until fragrant.
3. Add the crushed tomatoes, beans and 1 cup water. Bring to a boil, then lower the heat, partly cover and simmer 20–25 minutes, stirring now and then, until thickened to your liking. Season with salt and pepper.
4. Ladle into bowls and top each with a little cheddar and a spoonful of the yogurt.

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