Karin's Chili

I grew up in Texas. Texans know how to make and eat chili. While I love a good, thick, hearty chili, I wanted a lighter version made with turkey that wasn't quite as thick. This recipe was my answer. Tonight I made Karin's Turkey Chili and it was delicious! Add a little cornbread made with white whole wheat flour and it was a complete hit!

Karin's Chili

1/2 red onion, chopped
1/2 yellow onion, chopped
3 cloves garlic, chopped fine
1 can black beans (drained)
1 can pinto beans (drained)
1 can cannellini beans (drained)
1 can corn (or 1 cup frozen corn) (drained)
1 can chopped green chiles
2 small cans tomato sauce
1 cup low sodium chicken broth
Ground turkey
Oregano (dried)
Cumin
Chili powder
Salt
Pepper
Cornstarch (optional)

Sauté onions until soft, but do not brown them. When soft, add turkey. Cook until no longer pink - about 5 minutes. Add spices, salt, pepper and garlic and cook for a few minutes. Add the beans, corn, chiles, tomato sauce, and chicken broth. Turn up the heat and bring to a boil for a few minutes. Stir and turn heat down to a simmer. Let simmer uncovered for 25-35 minutes. Depending on how thick you like your chili, add a little cornstarch to thicken.

Serve warm with chopped red onion, grated cheddar cheese and plain Greek yogurt. YUM!

I made cornbread to go along with it and instead of using all-purpose flour, I used white whole wheat flour, which is a flour that is made using whole wheat, but a sort of albino whole wheat that doesn't have the strong flavor found in typical red whole wheat. It was delicious and you couldn't tell the cornbread had been made with whole wheat flour!