Turkey Chili
Makes a lot, so freeze half for later.

Serves: 10
• 1 sweet onion, chopped
• 2 cloves garlic, minced
• 2 pounds ground turkey
• 1 - 28 ounce can kidney beans, drained
• 1 - 14 ounce can diced tomatoes
• 1 - 8 ounce can tomato sauce
• 1/2 cup water
• 3 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 tablespoon oregano
• 1 tablespoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon cornstarch

Optional garnishes:
Low fat sour cream
Chopped cilantro
Fat-free cheddar cheese
Chopped green onion
Chopped red onion

Cilantro and low fat sour cream or fat-free cheddar cheese for garnish (optional)

Over medium heat spray a large dutch oven with non stick cooking spray.
Saute onion, garlic and turkey until lightly browned and onions and are soft.
Add kidney beans, diced tomatoes, tomato sauce, water, and spices. stir well.
Simmer, covered, for 20 to 30 minutes.

Mix cornstarch with a little water and add to chili. Simmer until thickened, about 5 minutes. Serve in bowls and garnish if desired.

Per Serving: 238 Calories; 8g Fat (31.4% calories from fat); 2g Saturated Fat; 21g Protein; 20g Carbohydrate; 7g Dietary Fiber; 72mg Cholesterol; 710mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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