Ingredients
- 1/2 onion
- 1 (14.5 ounce) can kidney beans, drained and rinsed
- 1 (14.5 ounce) can corn, drained and rinsed
- 1 tablespoon olive oil
- 1/2 pound ground turkey
- 1 (14.5 ounce) can canned diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon chili powder, or to taste
- Salt and pepper to taste
- 3/4 cup low-fat cheddar cheese, shredded
- 1/4 cup Greek yogurt, optional
Directions
Place a medium pot over medium heat and add olive oil.
Add the turkey and cook for about 10-15 minutes until browned.
Remove turkey from the pot and set aside.
To the same pot, add onion and sauté until lightly browned.
Add beans, corn, tomatoes, and chili powder, cooking for 5 minutes.
Add turkey back into the pot.
Simmer for at least 20 minutes to bring the flavors together.
Season with salt and pepper.
Top with low fat cheddar cheese and plain Greek yogurt to taste.
Serve and enjoy!
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Turkey meat is a particularly rich source of B vitamins, including B3 (niacin), B6 (pyridoxine), and B12 (cobalamin).
Although the exact history and origin of chili is unknown, the popularity of the dish began in the 1880s at a market in San Antonio, Texas that sold what was then called "bowls o'red".
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