Turkey & White Bean Chili
Makes 4 main-dish servings (about 6 cups)
1 tbsp olive oil
1 lb ground turkey (93% lean)
2 (28 oz) cans whole tomatoes in juice, chopped
1 (15 or 19 oz) can white kidney beans (cannellini), rinsed, and drained
1 medium onion, chopped
4 tsp chili powder
1/4 cup plain nonfat yogurt
1 tbsp ground cumin
In 12-inch skillet, heat oil on medium-high until hot. Add turkey and 1/2 tsp. salt, and cook 6 to 8 minutes or until turkey loses its pink color throughout, stirring to break it up with side of spoon.
Add onion and cook 4 minutes. Stir in chili powder and cumin; cook 1 minute.
Add tomatoes with their juice, beans, and 1/2 cup water; heat to boiling on high.
Reduce heat to medium and cook uncovered for 10 minutes, stirring occasionally. Ladle chili into serving bowls and top with a dollop of yogurt.