The flavorful chili has plenty of vegetables and lean turkey breast, and uses canned black beans so it's ready in less than an hour. Serve topped with a dollop of yogurt or sour cream for a rich taste.
Nutrition per serving may change if servings are adjusted.
2 cups chopped onions (2 large)
¾ cup chopped green sweet pepper (1 medium)
½ cup frozen whole kernel corn
2 tablespoons bottled minced garlic
2 tablespoons olive oil
2 tablespoons finely chopped canned chipotle chile peppers in adobo sauce (see Tip)
1 tablespoon tomato paste
1 tablespoon chili powder
1 tablespoon dried oregano, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups reduced-sodium chicken broth
3 cups chopped or shredded roasted turkey breast
1 (15 ounce) can no-salt-added diced tomatoes, undrained
1 (15 ounce) can no-salt-added tomato sauce
1 (15 ounce) can no-salt-added black beans, rinsed and drained
¼ cup finely snipped fresh cilantro
¼ cup chopped green onions (2)
2 tablespoons lime juice
6 tablespoons plain Greek yogurt or sour cream
In a 4-quart Dutch oven, cook onions, sweet pepper, corn, and garlic in hot oil about 5 minutes or until vegetables are tender. Stir in chile peppers and tomato paste; cook for 1 minute more.
Stir in chili powder, oregano, cumin, and coriander. Stir in broth, turkey, diced tomatoes, tomato sauce, and black beans. Bring to boiling; reduce heat to medium-low. Simmer, covered, for 20 minutes.
Stir in cilantro, green onions, and lime juice. Simmer, uncovered, for 2 minutes. Serve with yogurt.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.