Turkey and Bean Chili

By Kplmrm

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. Serve this one-pot dish with corn bread for a warming weeknight supper.


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


Calories:211
Fat:6.5g (sat 1.7g,mono 1.9g,poly 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, lower-sodium chicken broth
• 1/2 cup chopped fresh cilantro
• 6 lime wedges

Details

Adapted from find.myrecipes.com

Preparation

Step 1

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.