Ingredients:

2 teaspoons olive or canola oil
1/2 cup chopped onion
2 tablespoons minced seeded jalapeño pepper
2 cloves garlic, minced (1 teaspoon)
1 pound 97% lean ground turkey
4 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1 15-ounce can no-salt-added black beans, drained and rinsed
1 cored and diced, unpeeled mildly tart, crisp apple (such as a braeburn or jonagold)
1, 15-ounce can undrained no-salt-added chili beans in chili sauce
1, 14.5-ounce can undrained no-salt-added small diced tomatoes
2/3 cup apple cider or apple juice
1/2 teaspoon packed brown sugar
2 to 3 tablespoons Reduced-fat or fat-free sour cream
Thin apple wedges (optional)
Thin lime wedges (optional)
Cilantro sprigs (optional)

Makes 4, 1 ½-cup servings.

Directions:

1. Heat oil over medium heat in large skillet. Add onion, jalapeño, and garlic; cook for 2 to 3 minutes or until onion is tender.
2. Add ground turkey to onion mixture; cook over medium heat for 6 to 8 minutes or until turkey is no longer pink, breaking turkey in to 3/4-inch crumbles. Stir in salt, chili powder, cumin, and oregano; cook 30 seconds more. If necessary, drain and discard juices.
3. Stir in diced apple, black beans, chili beans with sauce, tomatoes, apple cider, and brown sugar. Bring to a boil; reduce heat. Gently simmer over low to medium-low heat, covered, about 15 minutes or until to desired consistency. Ladle the chili into bowls. Top with sour cream. If desired, garnish with apple and lime wedges, and cilantro.

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35 Minutes