Make this low-calorie chili in just 20 minutes for a quick, one-pot supper. Serve with cornbread to complete the meal.
6 servings (serving size: about 1 cup chili and 1 lime wedge)
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.
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.