Bean and Turkey Chili
Serve with baked Cornbread.
1 tablespoon canola oil
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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