Turkey Chipotle Chili

Here’s a good lean and spicy chili with some heat that you can moderate by adjusting the ancho chile pepper and chipotle chile amounts.

(modified from original recipe from Cooking Light)

Serves 8

• Cooking Spray
• 1 cup diced onion
• 1 cup chopped red bell pepper
• 1 teaspoon minced garlic
• 1 ¼ pounds ground turkey breast
• 3 tablespoons brown sugar
• 2 teaspoons ancho chile powder
• 1 teaspoon unsweetened cocoa
• 2 teaspoons ground cumin
• ½ teaspoon ground black pepper
• ¼ teaspoon kosher salt
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 (14.5 ounce) cans low sodium diced tomatoes; undrained
• 1 (14 ounce) can fat-free, less sodium chicken broth
• 1 chipotle chile, canned in adobo sauce, minced
• ½ cup light sour cream
• ¼ cup green onions, chopped

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 30 minutes uncovered or until slightly thickened, stirring occasionally.

Top each serving with sour cream and green onions.

Nutritional Info/Serving: 225 Calories, Fat 3 g, Protein 24 g, Carbs 36 g