Rating: 4.5 stars
72 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 12
  • 4 star values: 9
  • 5 star values: 49

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

Judy Lockhart
Recipe by Cooking Light September 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
6 servings (serving size: about 1 cup chili and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef'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.

Nutrition Facts

211 calories; fat 6.5g; saturated fat 1.7g; mono fat 1.9g; poly fat 1.6g; protein 22.5g; carbohydrates 16.4g; fiber 4.7g; cholesterol 54mg; iron 3.4mg; sodium 474mg; calcium 52mg.
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