This flavorful, light and fiber-rich chili is a nice alternative to grilled food on a hot night. Make it in the morning when it is cool outside or cook it right before serving. I serve it with brown rice mixed with fresh cilantro, a dollop of low fat sour cream and baked tortilla chips.

Ingredients

4 serv.

olive oil, divided↗2 teaspoons
divided
medium onion, finely chopped↗1
garlic cloves, minced↗2
(1 1/3 lb) package ground turkey breast↗1
(4 ounce) can diced green chili peppers or (4 ounce) can diced jalapeno peppers1
(15 ounce) can black beans, rinsed and drained↗1
cumin↗1⁄2 - 1 teaspoon
chili powder↗1⁄2 - 1 teaspoon
pinch cayenne pepper (optional)↗1 pinch
salt & fresh ground pepper
fat-free low-sodium chicken broth↗2 1⁄2 cups

Step-by-step instructions

1
In a 4 quart pot over medium heat, heat 1 teaspoon olive oil. Add onion and cook 3 minutes. Add garlic and cook 2 minutes more or until onions are soft. Transfer cooked onion/garlic mixture to a plate and set aside. Return pot to stove.
2
In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
3
Return onion/garlic mixture to the pot. Add green chilies, black beans, cumin, chili powder, cayenne pepper, salt and pepper. Stir to combine well. Add chicken broth.
4
Bring to a boil. Reduce heat and simmer slowly for 20 to 25 minutes. Alternatively, it could be simmered on low in a crock pot for 6 hours.

Source: food.com

Original recipe ↗

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