RECIPE OF THE MONTH: TURKEY AND BEAN CHILI

Ingredients 

  • 1 cup pre-chopped 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
Turkey and bean chili

Directions

  • 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 for 10 minutes.
  • Stir in cilantro. Serve with lime wedges.

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.

Makes: 6 servings (serving size: about 1 cup chili and 1 lime wedge)

Nutritional information

Calories 211, Fat 6.5 g, Sat fat 1.7 g, Mono fat 1.9 g, Poly fat 1.6 g, Protein 22.5 g, Carbohydrate 16.4 g, Fibre 4.7 g, Cholesterol 54 mg, Iron 3.4 mg, Sodium 474 mg, Calcium 52 mg

Source: www.myrecipes.com

 

Published Monday, December 19, 2016

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