Ingredients
- 1 Tbsp. 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 lb. lean ground turkey meat
- 4 cloves garlic, minced
- 1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced
- 1 Tbsp. coriander
- 1 Tbsp. oregano
- 1 tsp. chili powder, or to taste
- 1 tsp. cumin
- Salt and freshly ground black pepper
- 2 cups diced tomatillos or 2 (11 oz.) cans
- 1 cup frozen yellow corn
- 1 (15 oz.) can no salt added pinto beans, rinsed and drained
- 2 cups low-fat, reduced-sodium chicken broth
- 1/3 cup finely chopped cilantro
- 1/3 cup chopped green onions
- Lime wedges for garnish
- 1/2 cup non-fat, plain, Greek yogurt, optional
Directions
- In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes. Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 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.
Quick cooking directions
- In medium skillet, heat oil over medium-high heat. Saute 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.
Slow cooking directions
Nutritional Information Per Serving:
Calories: 256
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 8 grams
Sodium: 75 miligrams
Protein: 19 grams
Carbohydrates: 29 grams