MAY image 30

TURKEY CHILI

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YIELD

4 servings

ACTIVE

12 minutes

TOTAL

50 minutes

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1 TBSP OLIVE OIL

1 LB LEAN GROUND TURKEY

1 TBSP MINCED GARLIC

2½ TSP GROUND CUMIN

½ TSP EACH SALT AND PEPPER

1 CAN (14.5 OZ) CHICKEN BROTH

1 CAN (19 OZ) BLACK BEANS, RINSED

2 CUPS FROZEN CORN KERNELS

½ CUP UNCOOKED CONVERTED WHITE RICE

½ CUP SALSA VERDE (GREEN SALSA)

1 CUP CHOPPED SWEET ONION

½ CUP CHOPPED CILANTRO

TOPPINGS: REDUCED-FAT SOUR CREAM, GREEN SALSA AND CHOPPED CILANTRO

Heat oil in a large, deep nonstick skillet over high heat. Add turkey and garlic and cook, stirring to break up meat, 3 to 4 minutes until browned. Add cumin, salt and pepper; cook, stirring, 30 seconds.

Stir in broth, beans, corn, rice and salsa. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 20 to 25 minutes until rice is tender.

Remove from heat; stir in onion and cilantro. Ladle into bowls and serve with Toppings.

PER SERVING

CALORIES 462 TOTAL FAT 14G SATURATED FAT 3G CHOLESTEROL 83MG SODIUM 1,148MG

TOTAL CARBOHYDRATES 54G DIETARY FIBER 7G PROTEIN 30G