Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 pound lean ground turkey
• 3/4 teaspoon salt (preferably kosher)
• 1/4 teaspoon freshly ground black pepper
• 2 medium carrots, diced
• 1 medium yellow onion, diced
• 1 tablespoon chopped garlic
• 1 tablespoon chili powder
• 1 can (28 ounces) diced tomatoes
• 2 cups pitted black cherries (fresh or frozen)
• 2 canned chipotle chiles, diced, plus sauce
• 2 bay leaves
• 1 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained
• 1/4 cup nonfat plain Greek yogurt (optional)
• Chopped fresh cilantro (optional)

Instructions

1. In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chili powder. 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. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving.