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Soups On: Turkey and Bean Chili

November 9, 2010

It’s really starting to feel like Fall here in coastal California and what better way to keep myself warm then sharing some delicious soup recipes?  There is just something about settling down to a hot bowl of soup or chili when there is a chill in the air.  You can almost see yourself in a Campbell’s commercial, except that warm and tasty bowl of soup in front of you is home-made!

In my picky eater past I must admit I was not a lover of all things soup, especially chili.  So the fact that I LOVED this turkey chili recipe is quite remarkable.  It was super simple to put together (ready in less than 25 minutes) and really low cal (only 210 calories in 1 cup).  Who doesn’t love that combination?  Plus it lacked nothing in flavor. A real home run!


Turkey and Bean Chili
Yields: 6 Servings

1 cup Red onion (chopped)
1/3 cup Poblano pepper (about 1, chopped and seeded)
1 teaspoon Bottled minced garlic
1 1/4 pounds Ground turkey
1 tablespoon Chili powder
2 tablespoon Tomato paste
2 teaspoon 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  

1. 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.

Kate’s Tips

I honestly don’t have anything to add, as I thought this recipe was pretty perfect as is.  We used regular kidney beans rather than cannellini beans, simply because we had them on hand.  I think you could mix in a variety of beans and they would all be quite delicious. 

I was amazed at the flavor just the touch of citrus added as well.  The citrus flavor is absorbed just by serving the lime wedge on top or you could squeeze the lime wedge for a little added zest. 

Since I am a wimp when it comes to all things spicy, this chili had just enough heat for me and surprisingly for my husband.  You could turn it up a notch with a dash of cayenne or red pepper flakes if you like your chili to be five alarm style.

While this recipe does not call for it, you could of course add the usual chili accomplices: sour cream, cheese, chips.

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