Creamy Black Bean Turkey Chili

It's an over cast day and a little "Chili" so warm up you day with this recipe!

Creamy Black Bean Turkey Chili
adapted from Shape Magazine’s Firehouse Turkey Chili Recipe

Ingredients
1 tablespoon olive oil
1 large clove garlic, smashed
1/2 cup chopped scallions, divided
1/2 pound ground turkey
2 tablespoons chili powder
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) black bean, rinsed and drained
1 medium red bell pepper, diced
1 cup carrot, diced
1/2 teaspoon brown sugar
1/2 cup Shirley J Signature Cream Sauce Base
1 cup water

Directions:
In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss in garlic and all but 2 tablespoons of the scallions and cook, stirring frequently, for 1 minute.

Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. In a separate bowl combine Shirley J Cream Sauce base and water and mix. Add Shirley J Cream Sauce Base and water mix to chili. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired.