Super-Light Mexican Chili Con Carne with Beans

• 4 garlic cloves, minced
• 1 medium yellow onion, cut into fine dice
• 1 green bell pepper, seeded and cut into fine dice
• One 35-ounce canned whole plum tomatoes, roughly chopped, juices reserved
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• Salt and freshly ground black pepper
• 12 ounces ground turkey breast
• One 14-ounce can black beans, drained
• 1 cup shredded 75% reduced-fat cheddar cheese, such as Cabot

1. In a Dutch oven, combine the garlic, onion, bell pepper, tomatoes and their juices, chili powder, and cumin.
2. Bring to a boil over high heat.
3. Season with salt and pepper to taste.
4. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 8 minutes.
5. Raise the heat to high and add the ground turkey, stirring to break it up.
6. Add the black beans and season with salt and pepper to taste.
7. Cover, and bring to a boil.
8. Then reduce the heat to medium-low and simmer, stirring occasionally, until turkey is cooked through, about 8 minutes.
9. Serve the chili in bowls, with the cheese sprinkled on top.
10. Fat: 46g (before), 4.6g (after)
11. Calories: 977 (before), 287 (after)
12. Protein: 36g
13. Carbohydrates: 32g
14. Cholesterol: 51mg
15. Fiber: 10g
16. Sodium: 1,189mg

garlic, yellow onion, green bell pepper, tomatoes, chili powder, ground cumin, salt, turkey breast, black beans, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/super-light-mexican-chili-con-carne-with-beans-374953 (may not work)