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Tomatillo Turkey Chili

1 tablespoon canola oil

1 cup chopped onion

2 medium green bell peppers, seeded and chopped

1 large red, orange or yellow bell pepper, seeded and chopped

1 pound lean ground turkey meat

4 cloves garlic, minced

1-2 fresh Fresno or jalapeño peppers, seeded and finely sliced

1 tablespoon coriander

1 tablespoon oregano

1 teaspoon chili powder, or to taste

1 teaspoon ground cumin

Salt and freshly ground black pepper

2 cups diced tomatillos or 2 (11-ounce) cans

1 cup frozen yellow corn

1 can (15 ounces) no salt-added pinto beans, rinsed and drained

2 cups low-fat, reduced-sodium chicken broth

⅓ cup finely chopped cilantro

⅓ cup chopped green onions

Lime wedges for garnish

½ cup nonfat, plain, Greek yogurt, optional

Quick cooking directions: In large pot, heat oil over medium-high heat. Add onion and bell peppers and sauté until onion is translucent, about 5 minutes. Add turkey and sauté until meat begins to brown, about 5 minutes. Stir in garlic, Fresno or jalapeño peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Sauté 2 minutes, stirring often.

Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.

Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Slow cooking directions: In medium skillet, heat oil over medium-high heat. Sauté onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.

In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.

Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Serves six.

Nutrition values per serving: 256 calories, 9 g fat, (2 g saturated), 29 g carbohydrates, 8 g fiber, 19 g protein, 75 mg sodium.

American Institute for Cancer Research

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