• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 yellow bell pepper, chopped
• 1 large poblano chile, chopped
• 2 garlic cloves, minced
• 1 pound ground turkey
• 2 - 28 ounce cans no salt added diced tomatoes
• 2 - 15 ounce cans black beans
• 3 tablespoons tomato paste
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons sugar
• Juice of 1 lime
• Kosher salt (optional)
• Shredded cheddar cheese and chopped cilantro (optional)

Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.

Stir in tomatoes, beans, tomato paste, chili powder, cumin, and sugar. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring
occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.

Make ahead: Up to 3 days and refrigerate.

Per Serving: 288 Calories; 7g Fat (23.0% calories from fat); 2g Saturated Fat; 21g Protein; 35g Carbohydrate; 10g Dietary Fiber; 46mg Cholesterol; 504mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2011