Turkey and Bean Chili

Now that nearly all of the country is fully into autumn (and for some areas, fully into the dreaded winter...), the time for belly-warming, feel-good food is upon us. Chili comes in a billion different guises; some are made with not-so-healthy meats like ground chuck whereas others are made using lean ground beef and lean ground poultry. Still others are vegetarian versions. Chili, when made to order, will satisfy most everyone's palate. This version features lean ground turkey combined with a host of savory spices and Southwestern styled ingredients such as beans, tomatoes and cilantro. Feel free to sub with lean ground chicken if you cannot get or do not care for ground turkey.

Turkey and Bean Chili

1 cup red onion, chopped

1/3 cup chopped, seeded poblano pepper

1 tsp. minced garlic

1¼ lb. lean ground turkey (93/7 blend)

1 tbsp. chili powder

2 tbsp. no salt added tomato paste

2 tsp. dried oregano

1 tsp. ground cumin

¼ tsp. kosher salt**

¼ tsp. freshly ground black pepper

1 (19 oz.) can cannellini beans, drained and rinsed

1 (14.5 oz.) can no salt added diced tomatoes, undrained

1 (14 oz.) can fat free, reduced sodium chicken broth**

½ cup chopped fresh cilantro

6 lime wedges

Heat a large saucepan over medium heat. Add the first 4 ingredients; cook for 6 minutes or until the turkey is done, stirring frequently to crumble. Stir in the chili powder and the next 8 ingredients (through the broth); bring to a boil.

Reduce the heat to a simmer and cook for 10 minutes. Stir in the cilantro. Serve in warmed bowls with the lime wedges.

Serves 6

NOTE:  This recipe needs far more liquid added to it; the broth is not enough to provide the distinctive soup-like qualities chili has. Consider adding anywhere between 28 - 48 oz. chicken broth, based on how soupy you like your chili. Also, if using no salt added tomato paste and diced tomatoes, you will have to add a minimum of 1½ tsp. kosher salt to make up for the lack of salt in the canned goods.