This lighter version of classic chili is adapted from the American Heart Association’s recipe.
1 (20 oz) pkg ground turkey
1 cup chopped red onion
1 (12 oz) pkg bell pepper strips
2 (15 oz) cans low-sodium kidney beans
2 tbsp minced garlic
2 tbsp chili powder
2 tbsp ground cumin
2 (15 oz) cans low-sodium diced tomatoes
1 1/2 cups salsa
Spray a large pot with cooking spray. Brown the turkey and onion over medium-high heat for 5 min., stirring frequently to break up meat. Meanwhile, chop the bell pepper strips into cubes. Drain and rinse the beans.
Add the bell pepper, garlic, chili powder, cumin, beans, tomatoes and their juices, and salsa. Bring to a boil. Reduce to a simmer and cook 20 min.
Offer low-fat grated cheese, fat-free sour cream, sliced avocado, chopped cilantro, and chopped green onions as topping options.