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Recipe: Light Chunky Turkey Chili




Source of Recipe


the web


List of Ingredients




1 Tbsp. vegetable oil
1 lb. turkey tenderloin or boneless, skinless chicken breast, cut into 3/4" pieces
1 green bell pepper, cut into 1/2" pieces
2 tsp. chili powder
2 tsp. ground cumin
2 cans (14-1/2 oz. each) salsa-style or Mexican stewed tomatoes, undrained
1 can (15 or 16 oz.) black or red beans, rinsed and drained
2 cups (8 oz.) mixed cheese your favorite


Recipe



Optional toppings: fat free sour cream, chopped fresh cilantro, sliced pickled jalapeno peppers, chopped green onions. Heat oil in large saucepan over medium-high heat. Add turkey and bell pepper; cook 4 minutes or until turkey is no longer pink. Sprinkle with chili powder and cumin; cook 1 minute. Add tomatoes and beans; heat to a boil. Reduce heat; cover and simmer 10 minutes or until turkey is cooked through.*Remove from heat; stir in 1 cup cheese until melted. Ladle into bowls; top with remaining cheese. Serve with toppings, if desired.

*At this point, chili may be covered and refrigerated up to 3 days or frozen up to 3 months before serving. Heat chili; proceed as recipe directs.

Makes 4 servings