• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion (chopped)
• 4 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 can (28-ounce) whole tomatoes in
• juice (chopped)
• 1 can (15 to 19-ounce) white kidney
• beans (drained and
• rinsed)
• 1/2 cup plain nonfat yogurt

1. In 12-inch skillet, heat oil on medium-high until hot. Add turkey and 1/2 teaspoon salt, and cook 6 to 8 minutes or until turkey loses pink color throughout, stirring to break it up with side of spoon. Add onion and cook 4 minutes. Stir in chili powder and cumin; cook 1 minute.
2. Add tomatoes with juice, beans, and 1/2 cup water; heat to boiling on high. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Ladle chili into serving bowls and top with a dollop of yogurt.

I got this recipe from Good Housekeeping. I made it for my family and they loved it.