Turkey and Bean Chili

Fruity and mild, the poblano pepper gives this chili flavor but not a lot of heat. Serve this one-pot dish with a wedge of cornbread for a warming weeknight supper.

Yield: 6 servings (serving size: about 1 cup chili and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 28%
  • Fat: 6.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 22.5g
  • Carbohydrate: 16.4g
  • Fiber: 4.7g
  • Cholesterol: 54mg
  • Iron: 3.4mg
  • Sodium: 474mg
  • Calcium: 52mg

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, less-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.
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