Turkey Chili Verde
Serve with baked tortilla chips.
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
½ 4-ounce can whole green chilies, seeded and chopped fine
8 ounces ground turkey breast (see instructions in turkey introduction)
1½ 14.5-ounce cans white beans, drained and rinsed
1 12-ounce can whole tomatillos, seeded and chopped with juice
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
4 tablespoons fat-free sour cream
2 green onions, chopped fine with green portion
¼ cup cheddar cheese, low sodium, low-fat, shredded
- Heat olive oil in large sauce pan over medium heat.
- Add onions, garlic, bell pepper, chilies, and ground turkey. Sauté until turkey is lightly browned and vegetables are soft, about 8-10 minutes.
- Add white beans, tomatillos, and chili powder, cumin, and oregano. Bring to a boil, then turn heat down and simmer for 30 minutes.
- Serve and add sour cream. Garnish with cheddar cheese and green onions.
Per serving: 408 calories, 31 gm protein, 56 gm carbohydrate, 6 gm fat, 1 gm sat fat, 3 gm mono fat, 38 mg cholesterol, 12 gm fiber, 136 mg sodium