Traditional Chili With Turkey

Although the turkey leans down this traditional chili recipe, it's just as filling - and tasty - as the beef version.

1 lb. ground turkey breast
1 onion, chopped
1 green bell pepper, chopped
2-3 cloves garlic, minced
1 28-oz. can of whole tomatoes, liquid included
1 15-oz can kidney beans, rinsed and drained
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. crushed red pepper
1/4 tsp. cinnamon
Shredded reduced or low-fat cheddar cheese
Chopped scallions

Lightly coat large saucepan with vegetable spray. Over medium heat, cook turkey, onions, peppers and garlic for 8 minutes, or until the turkey is no longer pink. (The vegetables will be softer if you microwave them for a minute or two before putting them in the saucepan.) Chop the tomatoes and add them, along with their juices. Add the beans and all the spices. Bring to an easy boil, then reduce the heat to simmer. Cover and continue cooking for 5 more minutes. Top each portion with a sprinkling of cheese and chopped scallions, or serve them on the side as condiments.

4 main dish servings

Adapted from Prevention's Stop Dieting & Lose Weight Cookbook.

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