Serve this mild chili with corn muffins and hot sauce to taste. Leftovers are great for lunch with a mixed green salad.
Makes about 7 cups
Total time: 40 minutes
1 Tablespoon olive oil
1 small onion, diced
1 pound ground turkey breast
1 can diced tomatoes with garlic — do not drain
1 can (15 ounces) garbanzos, rinsed and drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) Great Northern (white) beans, rinsed and drained
1 can (14 ounces) low-sodium chicken broth
1/4 teaspoon salt
1/2 teaspoon cumin powder
1/8 teaspoon cinnamon
Heat oil on medium-low. Add onion and saute until soft (about 3 to 5 minutes). Add turkey, breaking up pieces with a spoon, and brown (about 5 minutes.) Add tomatoes with juice, beans, broth, and spices. Stir and bring to a boil, then reduce heat and simmer 20 minutes.
Adapted from Men’s Health (Salt reduced. Kidney beans swapped out for white beans.)