Also...if you haven't noticed (look to the right) I'm inching my way to 100 followers. Eek! When I first started blogging I would look at some of your blogs in great admiration that you had so many faithful friends out there. I never thought I'd be one too!! Anyways, I'm going to do my first giveaway when I reach that magic 3 digit number...so stay tuned!
Firehouse Turkey Chili
Calories per 1 cup serving: 268
1 T Olive Oil
1 large clove garlic, smashed
1/2 c chopped scallions, divided
1/2 pound ground turkey
2 T chili powder (I use 4...we like it spicy)
1 can (28 oz) crushed tomatoes
1 can (15 oz) kidney beans, rinsed and drained
1 medium red bell pepper, diced
1 cup carrot, diced (I've never made it with this, carrot in chili? But to each their own)
1/2 t brown sugar (sometimes I use it, sometimes I don't)
salt to taste
Red Pepper Flakes to taste (my own personal addition...again for more kick!)
1 can diced tomatoes (another addition over the years)
In large saucepan heat oil over med-high heat until hot but not smoking. Toss in garlic and all but 2 T of the scallions and cook, stirring frequently for 1 minute.
Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2-3 minutes. (In my experience...turkey doesn't "brown" it turns white) Stir in chili powder and cook for one more minute. Add tomatoes, kidney beans, bell pepper, carrot (if you're brave), brown sugar (if you want) and salt to taste. This is also when I will add a sprinkle or two of red pepper flakes, Bring to boil over high heat.
Reduce to low, cover and simmer 15 minutes. Divide among 4 bowls and garnish with the remaining scallions. Top with nonfat sour cream if desired. (sounds weird, but it's delish and cuts down on the spiciness)