Cherry Chipotle Chili
['2 tablespoons extra-virgin olive oil', '1/2 pound lean ground turkey', '3/4 teaspoon salt (preferably kosher)', '1/4 teaspoon freshly ground black pepper', '2 medium carrots, diced', '1 medium yellow onion, diced', '1 tablespoon chopped garlic', '1 tablespoon chili powder', '1 can (28 ounces) diced tomatoes', '2 cups pitted black cherries (fresh or frozen)', '2 canned chipotle chiles, diced, plus sauce', '2 bay leaves', '1 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained', '1/4 cup nonfat plain Greek yogurt (optional)', 'Chopped fresh cilantro (optional)']
In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chili powder. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving.
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