Turkey & Black Bean Chili
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This is a spicy and hearty fall dish. The black beans and turkey compliment each other in this chili. You can top it with a non-fat sour cream and chopped scallions. Rice can be included too. Tofu can be nicely substitued for the turkey. One pound of tofu cut into cubes can be added into the chili before serving- just long enough to be heated through.

What you need:

• 1 pound chopped ground turkey
• 1 up chopped onions
• 1 cup chopped celery
• 1/2 cup shredded carrot
• 1 fresh hot green chile pepper ( such as jalapeno ) seeded and minced, or 1/4 cup drained canned chopped green chiles.
• 2 cloves garlic, finely chopped
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cans (28 ounces each) crushed tomatoes
• 2 cans (16 ounces each) black beans, drained and rinsed

What you do:

1. In a large nonstick skillet over medium heat, cook the turkey, onion, celery, carrot, chile pepper and garlic, breaking up chunks of meat with a spoon, 6 minutes or until meat is no longer pink. Drain off any liquid. transfer mixture to a large pot.
2. Add chili powder, cumin, and salt; cook and stir over medium heat 1 minute. Stir in tomatoes and black beans. Bring to a boil, reduce heat and simmer uncovered about 30 minutes, stirring occasionally, until flavors have blended. If using tofu add here.

Turkey Chili
This recipe is sure to be a hit in your family.  Turkey chili is hearty enough for the coldest winter day yet low enough in fat where you can enjoy it too.  My hubby loves chili and can't tell the difference between this satisfying dish and the "other" chili.  Topped with fat free sour cream, shredded low fat cheddar cheese, and chopped scallions this is a delicious dinner.

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Chili Nation:
The Ultimate Chili Cookbook With Recipes from Every State in the Nation
by Jane & Michael Stern

This award-winning culinary duo serves up 51 regional recipes for America's favorite meal in a bowl.