Turkey Chili with Black Beans and Cumin Yogurt
servings4 T. vegetable oil, divided
2-1/2 lbs. ground turkey breast
1-1/2 cups chopped yellow onions
2 T. minced garlic
1 tsp. ground cumin
1/2 tsp. each of ground cinnamon, dried basil, chili powder, freshly ground pepper, and ground sage
2 cans (19-3/4 oz. each) black beans, rinsed, drained and divided
2 cans (13-3/4 oz. each) fat-free, low sodium chicken broth
1 can (4 oz.) chopped green chilies, drained
2 cups frozen white shoepeg corn kernels
1) In large Dutch oven or heavy bottomed stock pot, heat 2 T. of oil. Add ground turkey in batches and brown. Drain fat from pan and set turkey aside.
2) Add remaining 2 T. of oil to the pan. Stir in onion and cook over medium heat for 2 minutes. Add garlic, 1 tsp. salt, and the spices; cook until fragrant, about 30 seconds.
3) In a blender, puree 1 can of beans with 1 can of chicken broth until smooth. Add to the pot with the remaining beans, the chilies, and the corn.
4) Bring to a boil; then reduce heat and simmer 5 minutes. Return turkey to the pot and heat through 2 minutes. Add up to one additional can of chicken broth if chili seems too thick.
5) Garnish each serving with 1 T. of cumin yogurt.
FOR CUMIN YOGURT GARNISH:
1/2 cup plain lowfat yogurt
1/2 tsp. ground cumin
1/4 tsp. salt
Whisk all ingredients together in a small bowl.Serve soup with a dollop of yogurt garnish on top.
Any special requests for a particular type of soup?
Tomorrow is our church's Bistro, so I will have 4 new recipes to draw on. Since I haven't tasted any of the soups, I need to do some research before I can make recommendations.