1 cup chopped white onions
4 small garlic cloves
1 pound lean ground turkey breast (99% fat free)
2 tablespoons chili powder
1/8 teaspoon crushed red pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 15-ounce cannelini beans (white kidney beans)
1 4-ounce can diced green chilies
1 15-ounce can black beans
1 10-ounce can tomato puree
1 14.5-ounce can diced tomatoes with green chilies and spices
1 14.5-ounce can reduced sodium chicken broth
1/3 cup chopped fresh cilantro
Chop the onion and mince the garlic. Add the turkey to a large pot with the onion and garlic. Continue to cook on medium-high heat until the turkey is no longer pink. Add your spices to the turkey mixture so that they can release their natural oils (chili powder, crushed red pepper, coriander, cumin, and season with a little bit of garlic salt. Allow to cook for about 1 minute or so. Drain and rinse your beans. Add them to the pot along with the diced chilies, diced tomatoes, chicken broth and tomato puree. Allow mixture to come to a boil then reduce the heat to low and allow to simmer for about 20 minutes.
For a few extra calories you can top with some reduced-fat shredded cheddar cheese and a dollop of reduced-fat sour cream. Any left-overs? You can freeze any remaining chili and next week you can bake a small potato and pour 1 cup of chili over potato and wala, you have a new meal.