turkey and black bean chili

Ingredients

• 1 can(s) (14 1/2 oz.) diced tomatoes
• 1 can(s) (15 oz.) black beans, rinsed and drained
• 1 tablespoon(s) chili powder
• 1 teaspoon(s) dried oregano
• 2 teaspoon(s) extra virgin olive oil
• 1/4 cup(s) fat-free sour cream
• 4 clove(s) garlic, minced
• 2 teaspoon(s) ground cumin
• 3/4 pound(s) ground skinless turkey
• 1 onion, chopped
• 1/2 teaspoon(s) salt
• 1/2 cup(s) shredded fat-free sharp cheddar cheese
• 1/4 cup(s) sliced scallions

Preparation

1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until softened. Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink. Stir in the beans, tomatoes, chili powder, cumin, oregano and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are very tender, about 30 minutes. Serve with the cheese, sour cream and scallions.