|3/4 pound||lean ground turkey breast|
|1||large onion, chopped|
|1||green bell pepper, chopped|
|3||garlic cloves, minced|
|1 (12-ounce)||jar low-sodium tomatillo salsa (such as Garlic Survival Co.)|
|2||chipotle peppers in adobo sauce, chopped|
|1 teaspoon||ground cumin|
|1 (15-ounce)||can no-salt-added black beans, rinsed and drained|
|1/2 cup||chopped fresh cilantro|
|6 tablespoons||shredded reduced-fat Cheddar cheese|
|6 tablespoons||thinly sliced scallions|
Spray a large nonstick saucepan with cooking spray and set over medium-high heat. Add the turkey, onion, bell pepper, and garlic; cook, breaking up the turkey with a wooden spoon, stirring occasionally, until the turkey is browned and the vegetables are softened, about 10 minutes.
Add salsa, water, chipotle peppers, and cumin; bring to a boil. Reduce heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 30 minutes. Stir in beans; return to a boil. Reduce heat and simmer until heated through, about 5 minutes. Remove from the heat; stir in cilantro.
Ladle the chili in serving bowls; top each serving with 1 tablespoon of cheese and 1 tablespoon of scallions.
|Serving Size||1 cup|
|Sat Fat||1 g|
|Trans Fat||0 g|