Turkey & White Bean Chili

I know it doesn't feel much like winter around here right now, but since I'm always cold, I always enjoy a steaming-hot bowl of chili.  I've made this recipe a couple of times, and I will definitely make it again.  It's very easy and quick to make.  It's also very healthy (although the giant piece of beer bread that normal accompanies my heaping bowl of chili probably cancels that out).  This isn't a very soupy chili; it's pretty chunky with a little bit of tomato-juice goodness.  

Turkey & White Bean Chili

Ingredients:

1 Tablespoon olive oil

1 pound ground turkey (93% lean)

1/2 teaspoon salt

1 medium onion, chopped

4 teaspoons chili powder

1 Tablespoon ground cumin

1 can (28 ounces) whole tomatoes in juice, chopped

1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained

Directions:

1.  In a large skillet, heat olive oil.  Add turkey and salt.  Cook until turkey is no longer pink.  Add onion and cook until translucent, about 4 minutes.  Stir in chili powder and cumin.  Cook for 1 minute.

2.  Add tomatoes with their juices, beans, and 1/2 cup water.  Heat to boiling and then reduce heat to medium.  Cook, uncovered, for 10 minutes.

Source:  Good Housekeeping, December 2007