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Mild Turkey Chili With Cilantro Cream

fast.cook's picture
  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.

Recipe Summary

Main Dish
Cook Time: 
9 Minutes

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