Zesty Turkey Chili

This turkey chili recipe has been a favorite low-fat, low-calorie dinner go-to for years. We like mild chili flavors, without the after-burn that so often comes with a bowl of chili, and this recipe comes through for us but, of course, if you and your family like the burn, you can add more hot pepper sauce or cayenne pepper. The recipe goes together quickly, serves 6-8, and dinner can be on the table in an hour or less; perfect for a weeknight meal. Blessings...

Recipe:

1 cup chopped onion
2-3 cloves garlic, minced
1 can (4 oz.) chopped green chilies
2 tsps. ground cumin
1-1/2 tsps. dried oregano
1/4 tsp. ground cloves
1/8 tsp. hot pepper sauce
1/8 tsp. cayenne pepper
2 cans (15-1/2 oz. each) great northern or pinto beans, rinsed and drained
2-1/4 to 3 cups fat-free chicken broth
3 cups cubed cooked turkey breast
Fresh, chopped cilantro, if desired

1. In a large saucepan, cook the onion and garlic in 1/4 cup chicken broth, covered, over low heat for about 5 minutes. If you don't mind the added calories, saute the onion and garlic in a little oil, uncovered, watching so it doesn't burn.
2. Add chilies and seasonings; cook and stir 3 minutes.
3. Stir in beans, remaining 2 cups broth and turkey. If you think the chili is too thick, add more broth. Simmer pot for 15 minutes. Taste and adjust seasonings to your liking.

Yield: about 8 cups, depending on how much broth is used.
219 calories per cup
3 grams fiber

This recipe was adapted from a Taste of Home recipe.