Friday: Turkey and Bean Chili

I'm never one to turn down chili...and it's so fun to try different recipes for it!  At $1.75 per serving this is quite the budget dish.


*Kid Korner:  let kids add ingredients to the pot and stir.

Turkey and Bean Chili (recipe adapted from Cooking Light)

Ingredients

• 1 cup prechopped red onion
• 1/3 cup chopped seeded poblano pepper (about 1)
• 1 teaspoon bottled minced garlic
• 1 1/4 pounds ground turkey
• 1 tablespoon chili powder
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (19-ounce) can cannellini beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/2 cup chopped fresh cilantro
• 6 lime wedges

Preparation

• Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges

*My notes:  I'm going to take some reviewers tips and do the following (and I'm doubling this recipe too):

~use one can each of red kidney and black beans (omitting the white beans)

~use one can of fire-roasted tomatoes and one regular (fire roasted can be found near the other canned veggies)

I did double and it made a huge amount.  Plenty left over for another whole meal.  I used half meat/ half turkey because that's what I had in order to double it.