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Lowfat chili with
great flavor...
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1
lb |
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ground turkey |
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1
cup |
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chopped onion |
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2
cups |
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drained canned Italian tomatoes, seeded
and chopped |
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1
cup |
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tomato sauce |
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1
cup |
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water |
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4
tsp |
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chili powder |
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2
tsp |
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worcestershire sauce |
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2
tsp |
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white wine vinegar |
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2
whole |
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bay
leaves |
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½
tsp |
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salt |
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½
tsp |
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garlic powder |
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¼
tsp |
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ground cinnamon |
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¼
tsp |
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ground allspice |
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¼
tsp |
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crushed red pepper |
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1 |
Spray
3-quart saucepan with nonstick cooking spray and
heat over medium high heat; add turkey and onion
and, using the back of a wooden spoon to crumble
the meat, cook, stirring occasionally, until
turkey is browned, about 5 minutes. |
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2 |
Add
remaining ingredients and stir well to combine.
Reduce heat to low and let simmer, stirring
occasionally, until chili is thick, 25-30
minutes. Remove bay leaves before serving. |
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Servings: 4 |
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Cooking Tips |
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*Top with cheese and
sour cream, if desired. |
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