This year I've resolved to cook one healthy meal a month, so last night Jon and I made a pot of Turkey Chili With White Beans. His best friend's sister recommended the recipe to us with a few modifications, noted below.

I would have liked more kick, and in hindsight wish we'd used more cocoa to increase the mole sauce element, but I'd definitely make it again. The chili was flavorful and chock-filled enough that we barely noticed we were using non-fat sour cream. While we accompanied it with a green salad dressed with olive oil and vinegar and store-bought cornbread, in the future I'd consider making a low-fat/calorie cornbread to go along with it.

Here's the recipe:

Turkey Chili With White Beans

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes (we added extra )
3 cups beef stock or canned beef broth (we used just one 8 oz. can)
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained
Also, we added a can of unsweetened corn at the end with the beans.

Chili Toppings (if you like)
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or non-fat or light sour cream

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally. Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

Serves 8.
Bon Appétit
February 1997