Turkey and Bean Chili
Balance the heat from the poblano pepper and fiery chili powder with a garnish of light sour cream. ****I use more chili powder (Usually as much as 3-4 tablespoons - I use no-heat chili powder - Pensey's) and I add Chipotle Chili powder to taste for heat (Usually about 2 teaspoons to a tablespoon)****
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
atkins friendly
low fat
kid friendly
quick
quick and easy
main dish
turkey
south western
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 6 lime wedges
- 1 cup red onion prechopped
- 1/3 cup poblano pepper (about 1) chopped, seeded
- 1 teaspoon bottled minced garlic
- 1 1/4 lbs ground turkey
- 1 19-oz can cannellini beans rinsed and drained
- 1 14.5-oz can diced tomatoes undrained
- 1 14-oz can fat-free less-sodium chicken broth
- 1/2 cup fresh cilantro chopped
- Carbohydrate 77.9642694951991 g
- Cholesterol 74.655 mg
- Fat 9.48943460202207 g
- Fiber 28.4704409549784 g
- Protein 40.5039337729115 g
- Saturated Fat 2.36031612373733 g
- Serving Size 1 1 Serving (448g)
- Sodium 264.230658538209 mg
- Sugar 49.4938285402207 g
- Trans Fat 1.33008266378067 g
- Calories 526 calories
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.
