Low Fat Turkey Chili

This has to be the best chili I have ever had! It was so good and I couldn't even tell that it was turkey! Whenever you do chili, you must have great garnishes to help enhance all the flavors. Since this is a low fat chili, the best things to garnish with are limes (HIGHLY recommend), cilantro, onions, or scallions. If you don't mind adding extra fat then stuff like cheese, sour cream, and Frito's are a great addition. I can't tell you enough how good lime is in chili! Give it a try! This recipe yields about 8 servings so make it up and put half away in the freezer for another meal.

2 onions minced (about 2 cups)

1 red bell pepper, chopped

6 garlic cloves, minced

1/4 cup chili powder

1 TBL ground cumin

2 tsp ground coriander

1/2-1 tsp red pepper flakes

1 tsp dried oregano

1/4- 1/2 tsp cayenne pepper

1 TBL vegetable oil

salt

2 lbs 93% lean ground turkey

2 (15 oz) cans dark red kidney beans, drained and rinsed

1 (28 oz) can diced tomatoes

1 (28 oz) can crushed tomatoes

2 cups low sodium chicken broth

2 limes, cut into wedges for serving

1. Combine the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, cayenne, oil and 1/2 tsp salt in a large Dutch oven. Cover and cook over medium low heat, stirring often, until the vegetables are softened, 8-10 minutes.

2. Add half the turkey and increase the heat to medium high. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, about 4 minutes. Stir in the beans, diced tomatoes with their juices, over medium-high heat; reduce the heat to medium-low and simmer, uncovered, until the chili has begun to thicken, about 1 hour.

3. Pat the remaining 1 lb of turkey together into a ball, and then pinch off teaspoon-sized of meat and stir them into the chili. Continue to simmer, stirring occasionally, until the turkey is tender and the chili is rich and slightly thickened, about 40 minutes longer (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water). Season with slat to taste. Serve with the lime wedges and garnishes.