So I stumbled across this recipe over the weekend as I was cleaning up a pile of recipe cards and magazine tear-outs. (More on that in another post.)

But when I came upon this one, I forgot how much I loved to make this chili recipe. It is a lighter, somewhat healthier option (using turkey instead of red meat), is loaded with protein from the meat and beans, is super fast to make (about 25 minutes from start to finish) and you only have to use one pan. So needless to say, I had to share it.

It goes like this….

For four servings you need:

• 1 tablespoon of olive oil
• 1 lb of ground turkey (preferably the 93%)
• 1 medium onion (chopped)
• 4 teaspoons of chili powder (more or less to taste)
• 1 tablesppon of ground cumin (more or less to taste)
• 1 can (28oz) of whole tomatoes in juice (chopped)
• 1 can (15-19oz) of white kidney beans, otherwise known as cannellini beans, rinsed and drained
• 1/2 cup plain nonfat yogurt

In a 12 inch skillet, heat oil until hot. Add ground turkey. Salt to taste and cook until brown and broken up. Add onion and cook another 4 minutes. Stir in chili powder and cumin, cook one minute more. Add tomatoes with juice, cannellini beans and 1/2 cup of water. Heat to boiling. Once boiling, reduce to medium and cook uncovered 10 minutes. Stirring occasionally.

When done, serve with a dollop of the plain nonfat yogurt, and maybe some crusty bread on the side.

Yum!

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