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Turkey and Bean Chili

Turkey and Bean Chili
Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield

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

Make this low-calorie chili in just 20 minutes for a quick, one-pot supper. Serve with cornbread to complete the meal.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.