Turkey Chili

By Bonnie T

Ingredients

• 2 tsp butter, divided
• 1 lb lean ground turkey
• salt and freshly ground black pepper to taste
• 1 medium onion, coarsely chopped (~3/4 cup)
• 2/3 cup coarsely chopped celery (~2/3 stalk)
• 1 clove garlic, minced
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1/8 tsp ground cayenne pepper
• 141/2 oz plum tomatoes, chopped (canned with juice is fine)
• 1/2 cup chicken stock (or low-fat low-sodium chicken broth)
• 1 bay leaf

Preparation

Step 1

Heat 1 tsp butter in a 3-quart saucepan over high heat. Add the turkey, and season to
taste with the salt and black pepper. Break up the turkey and cook for 2–3 minutes, or
until browned. Remove to a bowl and cover to keep warm.
Reduce the heat to low, heat the other 1 tsp butter, and cook the onion,
celery, and garlic for 3–5 minutes, or until vegetables begin to soften. Add the chili
powder, paprika, cumin, and cayenne and cook, stirring, for 1 minute. Increase the
heat to medium, and add the tomatoes, stock, and bay leaf. Bring to a boil over high
heat. Reduce the heat to medium-low, and simmer uncovered for 15 minutes.
Add the browned turkey, and simmer 5 minutes more. Remove and discard the bay
leaf before serving.