Turkey and White Bean Chili
Also good with chicken instead of turkey. Adapted from Cooking Light.

Serves 8 - one cup servings
2 teaspoons canola oil
2 cups diced sweet onion
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, drained
4 cups reduced sodium chicken broth
3 cups chopped cooked turkey or chicken breast
1/2 cup diced seeded Roma tomatoes
1/3 cup minced fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

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

Mash about 1 cup of bean mixture into a paste. Return bean 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: 342 Calories; 3g Fat (6.9% calories from fat); 1g Saturated Fat; 39g Protein; 41g Carbohydrate; 9g Dietary Fiber; 58mg Cholesterol; 315mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

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