Turkey and Bean Chili Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Dinner Recipes

Photo by: Photo: John Autry; Styling: Cindy Barr

Turkey and Bean Chili

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

Cooking Light SEPTEMBER 2010

Yield: 6 servings (serving size: about 1 cup chili and 1 lime wedge)
Total:20 Minutes

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.

Nutritional Information

Amount per serving

Calories: 211
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

Search for Recipes by Nutrition Data

Go to full version of

Turkey and Bean Chili recipe