Rating: 4 stars
31 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 6
  • 4 star values: 11
  • 5 star values: 12

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.

Judy Lockhart
Recipe by Cooking Light March 2006

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Recipe Summary

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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Nutrition Facts

211 calories; calories from fat 28%; 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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