Ingredients
- 1/2 onion
- 1-14.5 oz can kidney beans
- 1-14.5 oz can corn
- 1 Tbsp olive oil
- 1/2 lb ground turkey
- 1-14.5 oz can canned diced tomatoes
- 1-28 oz can crushed tomatoes
- 1 Tbsp chili powder, or to taste
- Salt and pepper to taste
- 3/4 C low-fat cheddar cheese, shredded
- 1/4 C Greek yogurt, optional
Directions
Mise en Place
- Wash, dry, and dice the onion.
- Drain and rinse the beans and corn.
- Measure out the ingredients.
Prepare the Turkey
- Place a medium pot over medium heat and add olive oil.
- Add the turkey and cook for about 10-15 minutes until browned.
- Remove turkey from the pot and set aside.
Prepare the Vegetables and Legumes
- To the same pot, add onion and saute until lightly browned.
- Add beans, corn, tomatoes, and chili powder, cooking for 5 minutes.
Cook the Chili
- Add turkey back into the pot.
- Simmer for at least 20 minutes to bring the flavors together.
- Season with salt and pepper.
- Top with low fat cheddar cheese and plain Greek yogurt to taste.
Serve
- Serve and enjoy!
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Turkey meat is a particularly rich source of B vitamins, including B3 (niacin), B6 (pyridoxine), and B12 (cobalamin).
Although the exact history and origin of chili is unknown, the popularity of the dish began in the 1880s at a market in San Antonio, Texas that sold what was then called "bowls o'red".
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