Chef's Corner

Turkey black bean chili with sriracha and yogurt

Turkey black bean chili with sriracha and yogurt

Selected for you this week: Turkey black bean chili with sriracha and yogurt, by Liz DellaCroce from The Lemon Bowl.
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Ingredients (serves: 8)

  • 1 pound ground turkey breast
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 medium onion – diced
  • 2 cloves garlic – grated
  • 2 chipotle peppers in adobo – minced (optional)
  • 2 sweet bell peppers – seeded and diced
  • 6 ounces light beer (or sub chicken broth)
  • 2 cups chicken broth
  • 15 ounce can fire roasted diced tomatoes
  • 2 tablespoons barbecue sauce (homemade or store-bought)
  • 2 15-ounce cans of beans (I used black and kidney) – drained and rinsed
  • ½ cup corn – fresh or frozen
  • 1 cup plain Greek or low fat yogurt – for serving
  • fresh cilantro and sriracha – optional garnish

Instructions

  1. Heat a large sauce pot over medium-high and spray with cooking spray.
  2. Add turkey, cumin, chili powder, smoked paprika, coriander, salt and pepper. Cook until turkey is browned, stirring occasionally, 7-9 minutes.
  3. To the pan, add onion, garlic and peppers. Cook until vegetable are softened, 6-8 minutes.
  4. Add beer to deglaze, scraping up brown bits on bottom of pan using a wooden spoon.
  5. Stir in chicken broth, tomatoes and barbecue sauce then return to a boil before adding in beans and corn.
  6. Reduce heat to simmer and cook for 20-30 minutes or longer.
  7. Serve with a dollop of plain yogurt, sriracha and cilantro.

Nutrition facts

Serving size: 2 cups  – Calories: 241 –  Fat: 1.4 g – Saturated fat: .2 g – Unsaturated fat: 1.2 g – Trans fat: 0 – Carbohydrates: 32.6 g – Sugar: 9.3 g-  Sodium: 857 mg -Fiber: 8.2 g – Protein: 23.5 g – Cholesterol: 36 mg
Author: Liz DellaCroce

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