In a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes.
Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes.
Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.