Bean and Turkey Chili
Serve with baked Cornbread.

Servings: 8

1 tablespoon canola oil
2 medium sweet onions, diced
1 1/2 tablespoons chili powder
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 - 15.8 ounce cans Great Northern beans, rinsed and drained
4 cups low sodium chicken broth
3 cups chopped cooked turkey
1 diced seeded Roma tomato
1/3 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 limes cut into 8 wedges

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds.

Add broth; bring to a simmer. Cook 20 minutes.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well.

Garnish with lime wedges, if desired.

Per Serving: 333 Calories; 5g Fat (13.9% calories from fat); 1g Saturated Fat; 33g Protein; 40g Carbohydrate; 9g Dietary Fiber; 40mg Cholesterol; 439mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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