Beer makes batters better, meat more tender, and sauces more flavorful.
15-Minute Chili
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- #1596
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound ground turkey
1 can (15 ounce size) kidney or pinto beans, rinsed and drained
1 can (15 ounce size) low-fat, low sodium chicken broth
1 can (14.5 ounce size) diced tomatoes, undrained
1 can (6 ounce size) tomato paste
1 tablespoon chili powder
1/8 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
directions
In a large, non-stick skillet, cook the ground turkey over medium-high heat until it is no longer pink. Drain off any excess liquid or fat.
Stir in the beans, broth, tomatoes, tomato paste, chili powder, cinnamon, cumin, and pepper. Mix well and bring to a boil. Reduce the heat to a simmer and let cook for 10 minutes. Serve hot with any desired toppings.
nutrition data
327 calories, 11 grams fat, 31 grams carbohydrates, 29 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
February 29, 2008
I found this chili to be easy to make and is absolutely delicious. I am a diabetic and this is going to make a welcome addition to my limited lunches I can take to work.