Tired of leftover turkey sandwiches? Smoky cumin and peppers will give a slow cooked flavor to this quick cooking chili. Original recipe from Sarah Lowe.
Make use of left over dinner rolls with these simple chips. Thinly slice dinner rolls, spray lightly with cooking spray, sprinkle with garlic powder and toast in a 500 degree oven for instant “chips” to dip in the chili.
If you would like a thicker chili mash half the beans with a potato masher before adding them to the chili. This will release their starch and help thicken the chili.
1 tbsp olive oil
2 tbsp diced onion
2 tsp diced garlic
1 15 oz. can low sodium black beans
1 cup shredded precooked white meat turkey
3 tbsp roasted red pepper, canned in water, drained
1 32 oz. can roasted diced tomato w/ juice
1/2 tbsp chili powder
1 tbsp cumin
1/2 tsp red pepper flakes
1/2 tsp salt
6 tbsp plain fat-free yogurt
6 tbsp shredded cheddar cheese
In a large Dutch oven heat oil over medium heat, add the onions and garlic and sauté until the onions are translucent, about 3-4 minutes.
Add the remaining ingredients, except the yogurt and cheese, to the Dutch oven and stir thoroughly to combine.
Bring chili to a simmer, cover and let cook for 10-15 minutes.
Once chili is done, remove from heat, serve topped with 1 tbsp yogurt and 1 tbsp shredded cheddar cheese.
Per serving: 140 calories, 4 g fat, 2 g saturated fat, 16 g carbohydrates, 11 g protein, 5 g fiber, 306 mg sodium, 111 mg calcium