Turkey Chili is one of my quick 30 minute meals that I make on weeknights.  It's so easy to make and incredibly tasty and low fat.  Enjoy :) 

Chili Ingredients: 
  • 1 package of Extra Lean Ground Turkey (I like Jenny-O)
  • 2 (28 ounce) cans of whole red tomatoes, with juices (I like Hunts)
  • 2 ( 16 ounce) cans of dark red kidney beans, drained  
  • 2 packets of McCormick Mild Chili Seasoning
  • 1 tbsp vegetable oil (Mazolo is my favorite)
 Topping Ingredients: 
  • Kraft Fat Free Cheddar Cheese
  • Nonfat/Lowfat Plain Yogurt (I like Axelrod)
  • Onions, chopped 
  • Some hot sauce if you like (we love Cholula!)

Heat the vegetable oil in a large saucepan. Brown the turkey until it is no longer pink, but white.  Make sure you break up the turkey so its in tiny pieces.  This may take some work, but you want the turkey to be as ground up as possible!

Then, using some cooking shears, cut the whole tomatoes in pieces inside the can.  Cut them into bite size pieces, but leave them a little chunky.  Pour the two cans of tomatoes with the juices inside the pot with the turkey.  Then, drain the kidney beans and pour them inside the pot as well.  After that, add the two Chili seasoning packets. 

Stir the pot well to incorporate everything and bring it to a boil.  After it boils for a bit, turn down the heat, put a lid on the pot, and let it simmer for at least 20 to 30 minutes.  The longer you let it simmer, the tastier it gets! 

Once the chili is done cooking, top it with some chopped onions, some fat free cheese, and a dollop of fat free/low fat plain yogurt.  If you want to add some guilt to the dish, put some fritos on top for a little crunch. :)

This meal is even better the next day, so make sure you make enough for leftovers! 

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