recipe: cilantro & lime turkey chili
Hi.
My name is Megan, and I am ADDICTED to Cooking Light recipes. Completely addicted!
Especially the multitude of Mexican recipes one can find on their site. Fewer calories, lower total fat, AND the food still tastes amazing? Sure. Let’s role with this!
Since moving to Chicago, I’ve been challenged to really ensure my daily diet is balanced with healthy, yet filling, food. Job searching means a lot of time spent at home, despite an hour of exercise a day, so sometimes it’s hard not to snack/overeat. So my solution has been to throw out the snacks and dive into the world of cooking “lighter.”
What I have to tell you is this: this entire process has been entirely hit or miss. Sometimes, you need the cream sauce or beef instead of turkey. Other times, you discover an amazing recipe that defies any preconceived notions of healthy eating. Today’s recipe is just that. And the best part? From start to finish, this recipe only requires twenty minutes of your time. TWENTY MINUTES!
hello more time spent on the sofa watching your favorite new fall tv shows!
Cilantro & Lime Turkey Chili (print recipe)
Serves 4 - Prep Time: 5 minutes - Cook Time: 15 minutes - Adapted from Cooking Light
Ingredients:
1 cup prechopped red onion
1/2 cup chopped seeded poblano pepper (about 1)
1 garlic clove, minced
1 1/4 pounds ground turkey
1 (19-ounce) can white beans (cannellini or northeastern), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
3 cups can fat-free, lower-sodium chicken broth
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon each salt & black pepper
1 cup chopped fresh cilantro
6 lime wedges
Plain Greek Yogurt (optional. for topping only)
- Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 5-6 minutes or until turkey is done, stirring frequently to crumble.
- Stir in white beans and next 8 ingredients (through salt & pepper); bring to a boil. Reduce heat, and simmer 10 minutes.
- Stir in cilantro. Serve with lime wedges and one spoonful of greek yogurt.
The first night E and I tried this recipe, we both sat at the kitchen table ooooh-ing and awe-ing over how tasty/awesome/we’re-definitely-going-to-make-this-again (soon!) this soup was. I now double the recipe every time I make it, just to ensure we have enough to freeze.
Enjoy!
