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Twenty-Minute Chili

Photo: Lee Harrelson
Yield

4 servings (serving size: 1 1/4 cups chili, 1/2 cup rice, and 1 tablespoon cheese)

The name says it all—you can get this cold-weather comfort food on the table in a flash!

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 1/2 pound ground turkey breast
  • 1 tablespoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
  • 1 (5.5-ounce) can tomato juice
  • 1/4 cup (1 ounce) preshredded reduced-fat cheddar cheese

Nutrition Information

  • calories 380
  • caloriesfromfat 26 %
  • fat 10.5 g
  • satfat 2.8 g
  • monofat 2.6 g
  • polyfat 3.3 g
  • protein 21.4 g
  • carbohydrate 51 g
  • fiber 11.2 g
  • cholesterol 50 mg
  • iron 4 mg
  • sodium 739 mg
  • calcium 125 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and turkey, and cook 3 minutes or until done, stirring to crumble. Stir in chili powder and the next 8 ingredients (chili powder through tomato juice); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice, and sprinkle with cheese.