South­west­ern Turkey Chili

Our hearty stew packed with beans and sweet corn gets an ex­tra kick of heat thanks to pick­led jalapeños

Woman's World - - Weeknight Wonderful -

1 Tbs. oil 1 onion, chopped 1 red pep­per, chopped 4 tsp. chili pow­der 1 clove gar­lic, minced 3 cups 1" chunks cooked turkey 2 cups chicken broth 1 (16 oz.) can red kid­ney beans, undrained 1 (14.5 oz.) can stewed toma­toes 1 cup frozen corn, thawed 2 Tbs. chopped pick­led jalapeños 1⁄ 4 cup chopped fresh cilantro In large pot, heat oil over medium heat. Add onions and pep­pers; cook un­til soft­ened, 5–10 min., stir­ring oc­ca­sion­ally. Add chili pow­der and gar­lic; cook un­til fra­grant, about 1 min., stir­ring. Add turkey; stir to coat with spices. Add broth, beans, stewed toma­toes, corn and jalapeños. Bring to a boil; cover par­tially. Re­duce heat to low; sim­mer to blend fla­vors, 20–30 min. Stir in cilantro. Serv­ings: 6. Kitchen time: 30 min. To­tal time: 1 hr. Calo­ries: 255 Pro­tein: 27g Fat: 6g (1g. sat.) Chol.: 72mg Carbs.: 25g Sodium: 828mg Fiber: 6g Sugar: 7g

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