I made a quick supper of this mild chili tonite, and my guys and I enjoyed it. The flavors aren’t very complex, but the condiments add extra zip. It’s easy, quick, and it’s a keeper for me, especially on a busy day. And it’s healthy!

Turkey and White Bean Chili

1 Tbsp. olive oil
1 lb. ground turkey breast
1 medium onion, chopped
4 tsp. chili powder
1 Tbsp. ground cumin
salt and pepper to taste
1 (28 oz.) can diced tomatoes in juice
1 (15 oz.) can cannellini beans, drained and rinsed (or other white beans)

Heat oil in skillet, then add turkey and cook 6-8 minutes until turkey loses its pink color, stirring and breaking it up as it cooks. Add onion and cook 5 minutes. Stir in chili powder and cumin; cook 2 minutes to release flavor. Add tomatoes and their juice, the beans, and 1/2 cup water. Heat to boiling, then reduce heat and simmer uncovered for 10 minutes. Stir occasionally. Serve with condiments of choice: sour cream, cheese, sliced scallions, black olives…you get the picture. Enjoy!