30 minutes
Serves 5
Ingredients:
2 Tbsp. olive oil
1 medium onion, finely chopped
2 Tbsp. minced garlic
1 pound ground turkey
2 tsp. garlic salt
2 tsp. black pepper
2 tsp. cumin
2 tsp. paprika (Use Spanish paprika for extra spice. Use sweet to keep it mild.)
2 tsp. chili powder (Use more to spice it up.)
1 6 oz. can tomato paste
1 can diced tomatoes (We like Rotel.)
2 15.5 oz. cans of Chili Beans (You can also substitute 1 can of kidney beans and 1 can of pinto beans.)
1 cup chicken broth
1 cup lowfat milk
Make Dinner:
In a medium stock pot, heat oil over medium heat. Add onion and garlic. Saute until onion begins to 'sweat'. Add ground turkey and saute until turkey begins to brown, about 10 minutes. Add salt, pepper, cumin, paprika and chili powder while turkey is browning. Stir to blend well. Add tomato paste and stir. Mixture will be thick. Drain each can of beans and add beans and diced tomatoes to mixture. Stir to combine. Add chicken broth and milk. Bring chili to a slow boil and simmer for 10 minutes to allow flavors to meld. Serve chili in individual bowls topped with Greek yogurt, diced onions, and your favorite cheese (We used Mexican queso fresco.) Serve with cornbread.
Cornbread
1 cup maseca flour
1 cup white flour
1/4 cup sugar
3 teaspoons baking powder
½ teaspoons salt
1 egg, beaten
1 1/4 cups milk
1/4 cup canola oil
Preheat oven to 350 degrees. Whisk dry ingredients in a medium mixing bowl. Add egg and mix well. Mixture will be clumpy. Add milk and oil. Pour into muffin tins lined with cupcake papers. Bake for 20 minutes. Serve immediately.