White Bean Turkey Chili

Yeah yeah yeah, it is summer time. It is unusual to eat chili when it feels like the surface of the sun outside. But I honestly do not care. Chili is delicious and turkey was on sale and the chicken stock I found was on closeout. I am a sucker for deals and discounts.

This chili is always a big hit with the familia. I have to hold back on the red pepper when I make it for everyone because the small members of the family think black pepper is spicy. I don't know how we are related sometimes.

I also usually make an applesauce cornbread to go along with it, but I was lazy aka my back hurt so I just ate chili without cornbread. May be one day, when the stars align, I shall make cornbread and enjoy the heavenly combination.

White Bean Turkey Chili

Ingredients
1 small onion, chopped
2 garlic cloves, minced
1 tbsp. chili powder
2 bay leaves
2 tsp. cumin
1 tsp. italian seasoning
2 tsp. red pepper flakes
1 1/2 lb 99% lean ground turkey
2 15 oz. cans Great Northern Beans, drained and rinsed.
1 1/2 cup Low Sodium Chicken Stock
1/4 cup Plain Nonfat Chobani, or sour cream if you would rather

Directions

1. In a pot, sauté the onion and garlic until translucent.
2. Add in the turkey and cook until just white, 5-8 minutes.
3. Pour in the spices and continue to cook for two more minutes.
4. Add in the beans and stock and bay leaf and allow to boil for 10 minutes uncovered.
5. Bring to a simmer and cover with a lid. 
6. Allow to simmer for 45 minutes, stirring every once in a while
7. Add in the yogurt and continue to simmer for five minutes.
8. Remove the bay leaves and nom.

Nutritional Information (1/5, about 1 cup)

Calories 298, Fat 1.9g, Cholesterol 67mg, Sodium 699mg, Carbohydrates 27.5g, Dietary Fiber 9.5g, Sugars 4.1g, Protein 42.8g