Did you realize that this lovely bowl of chili is low-carb? You can use either ground turkey or chicken. You could also add black, pinto, or navy beans in place of the white beans. This batch was ready to eat in about 45 minutes. I cooked it on Sunday afternoon, let it cool, refrigerated overnight, and it was ready to heat for Monday night's dinner.
1 T. olive oil
1 medium onion, chopped
2 jalapenos, diced (remove seeds if you want less heat)
1/2 cup chopped green bell peppers
2 cloves garlic, minced
1 pound ground turkey
1 T. chili powder
1 T. ground cumin
1 t. ground turmeric
1 14 1/2 oz. Dole's Zesty Chili Style Diced Tomatoes
1 15 oz. cannellini beans, rinsed and drained
16 oz. chicken broth
3 T. tomato paste
2 T. Worcestershire sauce
salt and freshly ground black pepper
hot sauce to taste
Heat oil in a 3 1/2 quart Dutch oven. Add onion, jalapenos, and green bell peppers. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Add garlic and cook 1 more minute.
Add turkey, chili powder, cumin, and turmeric; cook, stirring often until turkey is no longer pink. This will take 5 - 7 minutes.
Add tomatoes, beans, chicken broth, tomato paste, and Worcestershire sauce. Stir to combine. Bring to a boil. Reduce heat to low, cover and simmer until the flavors are blended, about 15 - 20 minutes.
Add salt and pepper to taste. If you need a little heat, add you favorite hot sauce.
Serve with sour cream, chopped cilantro, sliced avocados, and/or shredded cheese.