| Fast Prep

chipotle turkey chili

prep: 25 minutes | cook: 30 minutes | MAKES: 8 servings (1¼ cups each)

• 1 Tbsp. vegetable oil
• 2 lb. boneless turkey breast tenderloin, cut into small pieces
• 1½ cups chopped sweet onions
• 3 poblano and/or Anaheim chile peppers, seeded and chopped (tip)
• ½ tsp. kosher salt
• 1 15-oz. can tomato sauce
• 1 14.5-oz. can diced tomatoes, undrained
• 1 14.5-oz. can reduced-sodium chicken broth
• 1 cup dried lentils, rinsed and drained
• 1 Tbsp. finely chopped chipotle chile pepper in adobo sauce (tip)
• 1 Tbsp. chili powder
• Sour cream and sliced jalapeño chile peppers (tip) (optional)

1. In a 5- to 6- qt. pot heat oil over medium-high heat. Add turkey and cook until browned. Remove turkey from pot. Add onions, chile peppers, and salt; cook and stir 3 minutes.

2. Return turkey to pot. Add the next six ingredients (through chili powder). Bring to boiling over medium-high heat; reduce heat to low. Simmer, covered, 30 minutes or until lentils are tender, stirring occasionally. If desired, serve with sour cream, jalapeño peppers, and additional chili powder.

PER SERVING: 277 cal., 4 g fat (1 g sat. fat), 65 mg chol., 655 mg sodium, 25 g carb., 10 g fiber, 7 g sugars, 35 g pro.