“A deliciously spicy lower-fat chili. If you like, add 1 cup of chopped celery with the onions and omit the celery seeds from the seasonings (I don't much care for the texture of cooked celery, so I don't do this). For hotter chili (ouch!), don't seed the jalapenos.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy pot or dutch oven coated with nonstick spray, sauté garlic 1 minute over medium-high heat.
  2. Add onion and sauté 4 more minutes, stirring.
  3. Add turkey and cook until browned, about 5 minutes, stirring to break up as necessary.
  4. Stir in next 14 ingredients (tomatoes through cloves), bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally.
  5. Stir in beans and cook 5 more minutes.
  6. Place in individual bowls, top each with 1 Tbsp sour cream and sprinkle with 1 Tbsp minced scallion and serve hot.

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