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Faster, healthier and just as tasty as “regular” chili in no time flat. This recipe takes just 20 minutes to make, so it’s a great throw-together dish for midweek dinner or last-minute drop-in guests.
Serves 6, about 1 cup and 1 lime wedge each.
Total Fat 6.5 g
Satfat 1.7 g
Monofat 1.9 g
Polyfat 1.6 g
Protein 22.5 g
Carbohydrate 16.4 g
Fiber 4.7 g
Cholesterol 54 mg
Iron 3.4 mg
Sodium 474 mg
Calcium 52 mg
1 cup pre-chopped red onion
⅓ cup chopped seeded poblano pepper (about 1)
1 teaspoon bottled minced garlic
1¼ pounds ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
¼ teaspoon salt
¼ 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
½ cup chopped fresh cilantro
6 lime wedges
- Heat a large saucepan over medium heat. Add onion, poblano, garlic and turkey and cook for 6 minutes, or until turkey is done, stirring frequently to crumble.
- Stir in chili powder, tomato paste, seasoning, beans and broth; bring to a boil. Reduce heat, and simmer 10 minutes.
- Stir in cilantro and serve with lime wedges.
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