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