Quick Cuppa Joe Chile

1 tablespoon olive oil
1 pound ground white meat turkey
1 cup chopped onions
4 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
1 medium jalapeño pepper, seeded and minced
2 teaspoons cumin
3 tablespoons ancho chile powder
1/2 teaspoon oregano
1 teaspoon salt
1 (15.5-oz) can kidney beans, drained and rinsed
1 (15.5-oz) can garbanzo beans, drained and rinsed
1 (28-oz) can diced tomatoes with liquid
1/2 cup tomato paste
1 bay leaf
2/3 cup strong brewed coffee
Low-fat sour cream
Low-fat cheddar cheese, grated
1/4 cup chopped fresh cilantro

In a large skillet, heat oil over a medium heat. Add the turkey, onions, garlic, and peppers. Using the back of a wooden spoon, break up turkey into small crumbles, cooking until it’s no longer pink and vegetables begin to soften. Add the cumin, chile powder, oregano, and salt and stir, cooking a few minutes more.

Add the tomatoes, beans, tomato paste, and bay leaf and stir. Bring to a boil, reduce heat, and simmer uncovered for at least 40 minutes. Add coffee and cook for 15 minutes longer. Remove bay leaf.

Ladle into individual, deep bowls and top with a dollop of sour cream, a sprinkle of grated cheese, and cilantro.

Serves 8

TD&N Nutrient Analysis: Calories: 268; Total Fat: 7 g; Saturated Fat: 2 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 2 g; Cholesterol: 32 mg; Sodium: 1,064 mg; Carbohydrates: 33 g; Fiber: 9 g; Protein: 19 g

— Photo by Gary Dolgoff for Today’s Diet & Nutrition