- 4
- 5 mins
- 25 mins
Ingredients
- 1-1/2 tablespoons olive oil
- 1 large onion, medium diced
- 1 garlic clove, minced
- 1 small red chili, seeded and small diced
- 1/2 teaspoon ground cumin
- 1 large carrot, peeled and small diced
- 1 large celery stalk, medium diced
- 1 small yellow bell pepper, seeded and medium dice
- 12 ounces 1% lean ground turkey
- 4 medium size ripe tomatoes, medium diced
- 8 oz cooked white or black beans
- 4 cups baby spinach
- Freshly ground black pepper
- 1/4 cup plain fat free Greek style yogurt
- Micro cilantro to garnish, (can substitute with chopped chives or chopped cilantro)
Preparation
Step 1
* Place a large saute pan over medium high heat, then drizzle with the oil.
* Add the onion, garlic, and red chili and sauté for 2 minutes, or until tender.
* Sprinkle the cumin over the onion mix and stir well, then add the carrot, celery, and bell pepper and cook for 5 minutes, stirring occasionally, or until the vegetables begin to get tender.
* In a separate saute pan, brown the turkey in the remaining oil over medium high heat, then transfer to the vegetable mix.
* Add the tomatoes and the beans and cook for a further 8 minutes, stirring occasionally, or until the tomatoes have broken down and most of the liquid has evaporated.
* Stir in the spinach and remove from the heat.
* Season the chili to taste with freshly ground black pepper
* Spoon the chili into serving dishes
* Spoon a tablespoon of the yogurt onto each garnish with the micro cilantro and serve.
Nutrition Facts:
Calories 280, Total Fat 7g, Sat Fat 1.5g, Cholesterol 35mg, Sodium 120mg, Total Carb 28g, Dietary Fiber 9g, Sugar 7g, Protein 29g