Turkey Chili with Beans
Serve with a dollop of fat sour cream baked tortilla chips or low fat cornbread.

Servings: 8

• Nonstick olive oil spray
• 1 large onion, chopped
• 2 medium red bell peppers, chopped
• 6 garlic cloves, minced
• 1 pound ground turkey (97% fat free)
• 1 pound ground turkey breast (99% fat free)
• 3 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 3 -15 ounce cans pinto beans, drained
• 2 - 14 ounce cans diced tomatoes in juice*
• 3 cups canned low salt fat-free chicken broth
• 1 ounce semisweet chocolate, chopped

Lightly spray bottom of heavy large pot with nonstick cooking spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and break into small pieces and sauté until no longer pink, about 5 minutes. Break up large clumps with back of wooden spoon. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium or less and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season to taste with salt and pepper.

* If you like it more spicy with a little heat, use 1 can diced tomatoes with peppers (like Ro-Tel®) and one can regular diced tomatoes. May also use sodium reduced tomatoes and pinto beans.

Per Serving: 754 Calories; 8g Fat (9.6% calories from fat); 2g Saturated Fat; 60g Protein; 117g Carbohydrate; 41g Dietary Fiber; 70mg Cholesterol; 1131mg Sodium. Exchanges: 7 Grain (Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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