| Fast Prep | dump and go
new world chili
prep: 30 minutes | cook: 15 minutes | MAKES: 6 servings (1⅓ cups each)
- 1 lb. turkey breast tenderloin, cut into 1-inch pieces
- 1 28-oz. can diced tomatoes, undrained
- 1 15-oz. can black beans, rinsed and drained
- 1 8-oz. can tomato sauce
- 1 cup ¾-inch pieces butternut squash or pumpkin (see tip below)
- ½ cup chopped onion
- ¾ cup chicken broth
- ½ cup frozen whole kernel corn
- ½ cup dried cranberries
- 1 fresh jalapeño chile pepper, halved, seeded, and finely chopped (tip)
- 1 Tbsp. chili powder
- 1 clove garlic, minced
- 2 cups shredded fresh spinach (optional)
- Shredded Monterey Jack cheese with jalapeño peppers (optional)
1. In a 4- to 5-qt. pot combine the first 12 ingredients (through garlic). Bring to boiling over medium-high heat; reduce heat to low. Simmer, covered, 15 minutes or until squash is tender. If desired, just before serving, stir in spinach and sprinkle servings with cheese.
PER SERVING: 232 cal., 1 g fat (0 g sat. fat), 47 mg chol., 947 mg sodium, 34 g carb., 7 g fiber, 14 g sugars, 24 g pro.
TIME-SAVER
This unique turkey chili calls for butternut squash. Rather than purchasing a whole squash, peeling it, and cutting it up yourself, look for precut squash in the produce section of your grocery store.
