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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
1 tablespoon olive oil
1 clove garlic smashed
½ cup chopped scallions divided
½ pound ground turkey
2 tablespoons chili powder
28 ounce can crushed tomatoes
15 ounce can kidney beans, rinsed and drained
1 medium red bell pepper diced
½ teaspoon brown sugar
1 salt, to taste
Tabasco®, to taste
In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss in garlic and all but 2 tablespoons of the scallions and cook, stirring frequently, for 1 minute. Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, brown sugar, and salt to taste. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired.