Super-Light Mexican Chili Con Carne with Beans

Name: Super-Light Mexican Chili Con Carne with Beans
Yield: serves 4
Ingredients: 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

December 9, 2011

There is much debate over whether chili should have beans in it. Some folks think beans make chili cheap—in the same way, they say, that breadcrumbs do to meatloaf. Actually, in both cases, those interloping ingredients contribute substantially to the dish. Breadcrumbs make meatloaf tender, while beans add texture and additional meatiness to chili—and lots of fiber and antioxidants, too.

Recipe notes

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