Cherry Chipotle Chili

Ingredients

• 2  bay leaves 
• 2 cups cherries fresh black pitted ()
• 0.3 teaspoon pepper black freshly ground
• 28 ounces tomatoes diced canned
• 15 ounces beans white rinsed drained canned (such as cannellini or navy)
• 2 medium carrots diced
• 1 tablespoon chili powder 
• 2  chipotles in adobo diced canned
• 1 tablespoon garlic chopped
• 0.5 pound pd of ground turkey lean
• 0.3 cup nonfat greek yogurt plain
• 2 tablespoons olive oil extra virgin extra-virgin
• 0.8 teaspoon salt (preferably kosher)
• 1 medium onion diced yellow

Equipment

• bowl
• pot

Directions

1. In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes.
2. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chili powder.
3. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes.
4. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste.
5. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving.
6. Per serving: 342 calories, 11 grams fat, 2 grams saturated, 45 grams carbohydrates, 12 grams fiber, 21 grams protein
7. Self