Mild Turkey Chili With Cilantro Cream
|Canola oil||1 Teaspoon|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Zucchini||2 , diced|
|Ground cumin||2 Teaspoon|
|Ancho chili powder||1 Teaspoon|
|Mild picante sauce||16 Ounce (1 Jar)|
|Reduced-sodium chicken broth||1⁄2 Cup (8 tbs)|
|Skinless boneless turkey breast||1 Pound, cut into 1-inch pieces|
|Canned pinto beans||15 1⁄2 Ounce, rinsed and drained (1 Can)|
|Fat-free sour cream||6 Tablespoon|
|Chopped fresh cilantro||2 Tablespoon|
1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring frequently, until golden, about 5 minutes. Add the zucchini, cumin, and chili powder; cook, stirring occasionally, until fragrant, about 2 minutes.
2. Stir in the picante sauce and broth; bring to a boil. Add the turkey; reduce the heat and simmer, partially covered, until the flavors are blended and the turkey is cooked through, about 20 minutes. Stir in the beans; return to a boil. Reduce the heat and simmer, uncovered, until heated through, about 3 minutes.
3. Combine the sour cream and cilantro in a small bowl. Serve the chili with the cilantro cream.