SUPER-LIGHT MEXICAN CHILI CON CARNE WITH BEANS
There is much debate over whether chili should have beans in it. Some folks think beans make chili cheap—in the same way, they say that breadcrumbs do to meatloaf. Actually, in both cases, those interloping ingredients contribute substantially to the dish. Breadcrumbs make meatloaf tender, while beans add texture and additional meatiness to chili—and lots of fiber and antioxidants, too. Serves 4
4 garlic cloves, minced
1 medium yellow onion, cut into fine dice
1 green bell pepper, seeded and cut into fine dice
One 35-ounce canned whole plum tomatoes, roughly chopped, juices reserved
3 tablespoons chili powder
2 tablespoons ground cumin
Salt and freshly ground black pepper
12 ounces ground turkey breast
One 14-ounce can black beans, drained
1 cup shredded 75% reduced-fat cheddar cheese, such as Cabot
1. In a Dutch oven, combine the garlic, onion, bell pepper, tomatoes and their juices, chili powder, and cumin. Bring to a boil over high heat. Season with salt and pepper to taste. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 8 minutes.
2. Raise the heat to high and add the ground turkey, stirring to break it up. Add the black beans and season with salt and pepper to taste. Cover, and bring to a boil. Then reduce the heat to medium-low and simmer, stirring occasionally, until turkey is cooked through, about 8 minutes.
3. Serve the chili in bowls, with the cheese sprinkled on top.
