Make this low-calorie chili in just 20 minutes for a quick, one-pot supper. Serve with cornbread to complete the meal.
1 cup prechopped red onion
1/3 cup chopped seeded poblano pepper (about 1)
1 teaspoon bottled minced garlic
1 1/4 pounds ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, lower-sodium chicken broth
1/2 cup chopped fresh cilantro
6 lime wedges
How to Make It
Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.
Tip: To save time, chop off the top of a washed cilantro bunch rather than picking individual leaves. The thin stems toward the top are very tender.
I've made this about a dozen times, both following the recipe exactly & subbing ingredients I have on hand as others have said. We're not big fans of ground turkey so we usually use ground chicken. Toddler son approves!
I made this late last night to take to my parents' house. My dad is "supposed" to eat a low salt diet. I used the full can of tomato paste, low salt diced tomatoes, low salt red kidney beans, and low salt chicken broth. Very good! I will definitely make this again!
My grocery store didn't have poblano peppers so I used Anaheim instead. It wasn't spicy enough for me so I added some cayenne. Another reviewer mentioned that it tasted better the next day, which is weird, but it totally does!
LOVED this recipe! Made a few changes due to what I had in my pantry. Omitted the peppers, but added hot sauce. Used crushed tomatoes instead of diced, which gave it more of a chili texture. Had black beans on hand and they worked as a wonderful substitute. The chili needed a bit of tang, so I added 2 tbl. of apple cider vinegar and I added about 1/2 tbl. more of the chili powder. I will definitely make this again! It doesn't sit heavy in your stomach like most chili but still makes you satisfyingly full.
This was a great recipe, very quick and easy!!! My husband and I are not cilantro fans, so we excluded that. Extremely flavorful. I added in some sour cream and shredded cheddar cheese to my portion. YUM!!! We froze the rest and had it again the other night, I think it tasted even better after being put in the freezer!
Fabulous chili! We like milder spice, so I didnt use poblano, instead doubled recipe and used one regular can diced tomatoes, one can diced tomatoes with chilies. Perfect mild spice. Also used black beans instead. A new family favorite!
I've made this half a dozen times or more now and each time it's been wonderful. First time I made it as called for, just spicing it up more (we like things flavorful down here in Texas!) From there I've mixed it up with whatever beans and canned tomatoes we had on hand at the time. Each time it was amazing. I've made triple batches for a dinner party and not a drop was left. Serious winner.
Tip - Good chili powder makes all the difference. Get high quality and get a flavor compound that appeals to you.
Cinnamon! I Cincinnati-ize my chili with a good dose of this and cocoa powder and it makes the most die-hard Texan a convert to this bean-heavy chili.