adapted from Cooking Light 5 Ingredient, 15 Minute Recipes
Yield: 6 servings (serving size 1 1/2 cups)
1-2 Tbsp canola oil
1 pound ground turkey
1 can chile peppers
2 cups low sodium chicken stock
1 tsp chipotle chile powder
2 (16 oz) cans pinto beans, rinsed and drained
1 (16 oz) jar mild salsa
Shredded cheddar cheese
Heat the oil in a medium saucepan over medium-high heat. Add the turkey and chiles to the pan; cook 5 minutes or until turkey is browned, stirring to crumble. Stir in the stock and next 3 ingredients (through the salsa). Cover and bring to a boil. Using a potato masher, mash some of the beans lightly until the chili thickens slightly. Garnish each serving with shredded cheddar cheese, if desired.