Cooking with Rena Lee

Tips: Refrigerate the chili for up to 2 days.

Prep Time: 20 min
Cook Time: 35 min

Yield:8

INGREDIENTS:

2 tsp	olive oil
1	large onion, chopped
2	cubanelle or green bell peppers, chopped
2	garlic cloves, finely chopped
1 lb	lean ground turkey
2 tbsp	tomato paste
2 tbsp	chili powder
2 tsp	ground cumin
1/2 - 1 tsp	ground chipotle pepper
	Kosher salt
2 x 28 oz can	diced tomatoes (preferably fire-roasted)
3 x 15 oz can	beans (such as black, kidney, red or pinto), rinsed
	low-fat sour cream, to serve
	sliced scallions, to serve
	chopped jalapenos, to serve

DIRECTIONS:

Heat the oil in a large pot over medium heat. Saute the onion, peppers and garlic until tender, 4-6 minutes. Add the turkey and cook, breaking it up with a spoon, until no longer pink, 3-5 minutes.
Add the tomato paste, chili powder, cumin, chipotle pepper and 1/2 tsp salt and cook, stirring for 1 minute. Add the tomatoes (with their juices), 1/2 cup water and the beans, and bring to a boil.
Reduce heat and simmer until slightly thickened, 12-15 minutes. Serve with sour cream, scallions and jalapenos, if desired.