This past Sunday I needed a quick and healthy meal. We were having chicken all week so I wanted something different. I decided to give Woman’s Day’s Turkey Chili a try.
I am going to have to make this one again! The chili had a light, refreshing taste. I have been eating it for lunch the past few days and it is still great! It’s not good enough for my work chili cook-off though…we shall see what I conjure up for that!!
- 1 tablespoon(s) olive oil
- 1 pound(s) lean ground turkey
- 1 tablespoon(s) minced garlic
- 2 1/2 teaspoon(s) ground cumin
- 1/2 teaspoon(s) each salt and pepper
- 1 can(s) (14.5 oz) chicken broth
- 1 can(s) (19 oz) black beans, rinsed
- 2 cup(s) frozen corn kernels
- 1/2 cup(s) uncooked converted white rice
- 1/2 cup(s) green salsa (salsa verde)
- 1 cup(s) chopped sweet onion
- 1/2 cup(s) chopped cilantro
- Toppings: reduced-fat sour cream, green salsa and chopped cilantro
In addition to the above ingredients, I put in chopped peppers and topped with like juice an crushed tortilla chips. Absolutely delicious!
- Heat oil in a deep, large nonstick skillet over high heat. Add turkey and garlic and cook, stirring to break up meat, 3 to 4 minutes until browned. Add cumin, salt and pepper; cook, stirring, 30 seconds.
- Stir in broth, beans, corn, rice and salsa. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 20 to 25 minutes until rice is tender.
- Remove from heat; stir in onion and cilantro. Ladle into bowls and serve with toppings.
What are some of your favorite chili toppings?
Cilantro and plain Greek yogurt are some of my favorite!