Chili with Walnuts

1/2 cup chopped walnuts
1 Tbsp. extra-virgin olive oil
1 cup chopped onion
1 medium carrot, sliced
2 Tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. salt
1 lb. lean (93 percent) ground turkey breast
1 (28-oz) can no salt added diced tomatoes
1 yellow bell pepper, seeded and diced
1 can red kidney beans, rinsed and drained
1/4 cup chopped flat-leaf parsley

Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven for 3 minutes. Stir, and toast the nuts 3 minutes longer, or until they are fragrant. Cool the nuts and set aside, or store in an airtight container for up to 3 days.
Heat oil in large, deep skillet over medium heat. Add onion and sauté until translucent, 3 minutes. Add carrot and sauté until tender-crisp, 5 minutes. Stir in chili powder, cumin, and salt and cook until spices are fragrant, 1 minute. Add ground turkey and cook until meat is white and opaque, about 7-10 minutes, using a wooden spoon to break it up.
Add tomatoes with their liquid, yellow pepper, and beans. Cook until chili is thick enough to plop from a spoon, and peppers are almost tender, about 15 minutes, stirring occasionally. Divide chili among 6 deep bowls, top each with a sprinkling of walnuts and parsley, and serve. This chili keeps well, if covered in the refrigerator, for 3 days.

Number of Servings: 6

Recipe submitted by SparkPeople user EGGCARVER.