Turkey and Red Bean Chili
- 1/3 cup extra-virgin olive oil
- 1 large onion, cut into ½-inch dice (about 1 ½ cups)
- 2 large cloves garlic, minced (about 1 Tbl.)
- 1 medium jalapeno pepper, seeded and minced (about 1 Tbl.)
- 2 pounds ground turkey breast
- 1 (28 oz.) can low-sodium whole tomatoes
- ½ cup water
- 3 Tbl. ancho chile powder
- 4 tsp. ground cumin
- 1 ½ tsp. ground coriander
- 1 ½ tsp. freshly ground black pepper
- ¼ tsp. hot paprika
- 2 Tbl. minced oregano
- 1 (15 oz.) can red beans, drained and rinsed
- Chopped cilantro (opt.)
- Chopped red or green onion (opt.)
- 8 (8-inch) whole wheat tortillas
Heat the olive oil in a large, heavy bottomed pan over medium heat. Add the onions and cook, stirring, for about 3-5 minutes, until translucent. Add the garlic and jalapeno and cook 1 minute longer.
Stir in the ground turkey and cook for about 5 minutes, breaking up the pieces with a wooden spoon, until it loses its pink color.
Crush the tomatoes with your hands and add them to the pan with the juice.
Add the water, the ancho chile powder, cumin, coriander, black pepper and paprika. Cook for 30 minutes at a gentle simmer, stirring occasionally.
Add the oregano and red beans and simmer an additional 20-30 minutes, until the beans are heated through. Thin out the chili as desired with additional water, if necessary.
Garnish as desired, just before serving, with one of the optional toppings, and serve with warm whole wheat tortillas, warmed in oven or microwave.