Details

• Servings: 8
• Serving Size: 1 cup

Ingredients

• 1 1/2 Tbsp olive oil
• 1 lb ground 99% lean turkey breast
• 1 large yellow onion, peeled and chopped
• 1 red bell pepper, stemmed, seeded and chopped
• 2 large garlic cloves, finely minced
• 1 can (28 oz) no salt added diced tomatoes
• 1 can (15 oz) no salt added kidney beans, drained and rinsed
• 1 Tbsp dried oregano
• 2 tsp ground cumin
• 1 tsp crushed red pepper flakes
• 1 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/8 tsp Kosher salt
• 1/4 cup chopped fresh parsley, for serving
• 1/4 cup shredded, reduced fat, sharp cheddar cheese, for serving
• Nonfat plain Greek yogurt, for serving (optional)

Preparation

1. In a large skillet, heat oil over high heat until shimmering. Add turkey and cook, stirring occasionally, until just browned, about 5 minutes.
2. Add onion, bell pepper, and garlic, and cook, stirring occasionally, until softened and garlic is fragrant, about 3 minutes. Remove from heat.
3. Transfer the turkey mixture to the bowl of a slow cooker. Add the tomatoes, kidney beans, oregano, cumin, crushed red pepper flakes, black pepper, garlic powder, onion powder, and salt; stir to combine. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
4. When ready, serve each serving sprinkled with chopped parsley and shredded cheddar cheese, and, if desired, a tablespoon of Greek yogurt. (Note: saltines are pictured as a serving suggestion and are not calculated in the nutrition information).
5. Store any leftover chili in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month.