This was tonight's dinner and it was very good. I couldn't believe it was 355 calories for a serving. Wow! Turkey Chili Crunch 1 tbsp olive oil 1 lb ground turkey salt and pepper 2 tsp chili powder 1 tsp ground cumin 1 tsp dried oregano pinch ground cinnamon 1/2 onion, finely chopped (about 1 cup) 3 cloves garlic, chopped 2 carrots, in 1/2" dice 1-14 oz can diced tomatoes, with juice 1/2 chipotle en adobo, seeded & chopped with 1/2 tsp of sauce 3 cups water 1 tbsp cocoa powder 2-14 oz cans pinto beans, drained and rinsed 1/2 cup cilantro, chopped bittersweet chocolate, grated for serving 3 scallions, chopped 1/2 cup nonfat yogurt, for serving tortilla chips, for garnish In a large heavy bottomed saucepan, heat the oil over MED heat. Add the turkey, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring, 3 minutes. Add the chili powder, cumin, oregano and cinnamon and cook, stirring, for 3 minutes or until the water evaporates and the turkey sizzles. Add the onion, garlic, and 1/2 tsp salt. Cover and cook until the onion is wilted, about 5-7 minutes. If the onion or the spices begin to stick to the pan add 2 tbsp of water and scrape with a wooden spoon to release. Add the carrots, tomatoes, chipotle, water, and cocoa powder. Bring to a simmer, reduce heat to LOW, and cook, partially covered, for 25 minutes. Stir in the beans and 1/2 cup cilantro, and cook more an additional 15 minutes. Spray a whole wheat tortilla with cooking spray (I used an 8 grain tortilla) and season with salt and pepper (or cayenne and ground cumin). Slice thinly and bake in a preheated 400 degree oven for 5-10 minutes until crispy. To serve, ladle into a soup bowl and grate a tiny bit of chocolate over the top. Top with scallions, the remaining cilantro, and a spoonful of yogurt. Risa's notes: I used Penzey's Chili 3000 seasoning, Mexican oregano, black soybeans and I omitted the chipotle as Trevor is not a chile-head. I sprinkled my serving with some chipotle hot sauce instead. 355 calories per serving Serves 6 Source: Cook Yo