Turkey and Bean Chili

The cold weather in CT has me craving comfort food. So last night, I decided to make some Turkey and Bean Chili. It was very simple to make, and it was ready in 30 minutes. I guess I am picking up some Rachel Ray like tendencies. To complete the meal I made some cornbread (courtesy of Jiffy…lol):

The Chili was really tasty! I got the recipe from my Cooking light magazine and made some substitutions:

To save time, chop off the top of a washed cilantro bunch rather than picking individual leaves. The thin stems toward the top are very tender. Serve this one-pot dish with corn bread for a warming weeknight supper.

Total: 20 minutes
Yield: 6 servings (serving size: about 1 cup chili and 1 lime wedge)

Ingredients

  • 1  cup  chopped red onion
  • 1/3  cup  chopped seeded poblano pepper (about 1) (I would use whatever hot pepper spikes your fancy)
  • 1  teaspoon  bottled minced garlic (I just finely chopped three cloves of garlic)
  • 1 1/4  pounds  ground turkey
  • 1  tablespoon  chili powder
  • 2  tablespoons  tomato paste
  • 2  teaspoons  dried oregano
  • 1  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1  (19-ounce) can cannellini beans, rinsed and drained
  • 1  (14.5-ounce) can diced tomatoes, undrained (I used organic)
  • 1  (14-ounce) can fat-free, lower-sodium chicken broth (I used organic)
  • 1/2  cup  chopped fresh cilantro
  • 6  lime wedges

Preparation

1. Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges

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This entry was posted in cooking, do it yourself, food, martha stewart eat your heart out and tagged , , , . Bookmark the permalink.

One Response to Turkey and Bean Chili

  1. Pingback: Gettin’ “Vegan” Wit it | Fashionably Cosmopolitan

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