1 Tablespoon olive oil
1 large onion, finely chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
3/4 pound 99% fat free ground turkey
2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon oregano
2 Tablespoons Thai chili sauce
24 ounces crushed tomatoes, no salt added
1 15-ounce can kidney beans
shredded Mexican cheese (reduced fat)
4 Tablespoons fresh chopped cilantro (optional)
1. Peel the onion and finely chop it. Seed and chop the red bell pepper. (Both of these ingredients will add sweetness to the chili.)
2. Heat 1 Tablespoon of olive oil in a large skillet. When the oil is hot, add 1 teaspoon of minced garlic. Then add the chopped onion and pepper. Cook for about 5 minutes until the onions become translucent. (Other vegetables you can add are celery, green pepper, and corn, if you like.)
3. Place a pound of lean ground turkey into the pan. Break it up with a spatula or a spoon. Cook for about 5 minutes, so the meat is no longer pink. Drain the meat.
4. Stir in about 24 ounces of crushed tomatoes. The more tomatoes you add, the soupier the chili will be.
5. Add one can of kidney beans. You don't need to drain the water. You can also use black or white beans, depending on your own preference.
6. Add 2 teaspoon of cumin, 2 Tablespoons of chili powder, and half a teaspoon of oregano. Simmer for about 10 minutes, stirring occasionally.
7. Add 2 Tablespoons of spicy Thai chili sauce.
8. Mix the chili well and simmer for another 5 to 10 minutes. Always taste your creation before serving. Add some more chili powder, cumin, or hot sauce for extra kick. If you think it is too spicy, you can add some beer to lower the heat.
9. Top the chili with some shredded cheese and
some freshly chopped cilantro.
Source: Rachel Edelman for About.com Food
(video + transcript)