- 2 tablespoons safflower oil or olive oil
- 1 medium onion, chopped
- 1 yellow or orange bell pepper, chopped
- 1 large poblano chile, chopped
- 2 garlic cloves, minced
- 1 pound ground turkey
- 2 cans (28 oz. each) diced tomatoes
- 2 cans (15 oz. each) black beans, preferably reduced-sodium, rinsed and drained
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons agave nectar or 2 tsp. sugar
- Juice of 1 lime
- Kosher salt (optional)
- Shredded cheddar cheese and chopped cilantro (optional)
- calories 251
- caloriesfromfat 31 %
- protein 16 g
- fat 8.8 g
- satfat 1.6 g
- carbohydrate 27 g
- fiber 6.4 g
- sodium 538 mg
- cholesterol 45 mg
How to Make It
Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.
Stir in tomatoes, beans, tomato paste, chili powder, cumin, and agave. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.
Make ahead: Up to 3 days, chilled. To transport, bring to boiling and pack in a preheated thermos.
Note: Nutritional analysis is per 1 1/2-cup serving.