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Prep Time: 20 minutes, Serves 8 2 pounds natural ground turkey breast 2 Tbsp. olive or canola oil 3 medium onions, diced (about 2 cups) 1 medium zucchini, diced (about 1 cup) 2 cloves garlic, minced 2 (28-ounce) cans of diced, natural tomatoes 1 (6-ounce) can natural tomato paste 2 (15-ounce) cans organic dark red kidney beans 4 Tbsp. chili powder 1 Tbsp. cumin 1 tsp. cayenne (optional) 2 tsp. sea salt 1 bunch fresh cilantro, diced 1 (8 ounce) cup plain low-fat yogurt Heat a large soup pot over medium heat. Add oil, onion, zucchini and garlic, sauté for 5 minutes, or until soft. Add ground turkey, cook and stir until browned. Add diced tomatoes, tomato paste, beans, chili powder, cumin, cayenne and salt. If chili is too thick, add water or broth to achieve desired consistency. Simmer for at least 20 minutes. Ladle into bowls and serve piping hot. |
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