Turkey and Bean Chili

Photo: John Autry; Styling: Cindy Barr
Make this low-calorie chili in just 20 minutes for a quick, one-pot supper. Serve with cornbread to complete the meal.

Yield:

6 servings (serving size: about 1 cup chili and 1 lime wedge)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 211
Fat 6.5 g
Satfat 1.7 g
Monofat 1.9 g
Polyfat 1.6 g
Protein 22.5 g
Carbohydrate 16.4 g
Fiber 4.7 g
Cholesterol 54 mg
Iron 3.4 mg
Sodium 474 mg
Calcium 52 mg

Ingredients

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

Preparation

1. 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.

Note:

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.

Judy Lockhart,

September 2010