Turkey and Bean Chili

Fruity and mild, the poblano pepper gives this chili flavor but not a lot of heat. Serve this one-pot dish with a wedge of cornbread for a warming weeknight supper.

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

Ingredients

• 1  cup  prechopped red onion
• 1/3  cup  chopped seeded poblano pepper (about 1)
• 1  teaspoon  bottled minced 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
• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 1/2  cup  chopped fresh cilantro
• 6  lime wedges

Preparation

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.

Nutritional Information

Calories:

211 (28% from fat)

Fat:

6.5g (sat 1.7g,mono 1.9g,poly 1.6g)

Protein:

22.5g

Carbohydrate:

16.4g

Fiber:

4.7g

Cholesterol:

54mg

Iron:

3.4mg

Sodium:

474mg

Calcium:

52mg