Description
An answer to leftover turkey, this chili makes a good buffet dish for your winter football get-togethers. You may use green chilies in place of poblano chilies; however, the flavor and color of poblano chilies are superior. From the ultimate low-fat mexican cookbook by anne lindsay greer.
Ingredients
- Safflower Oil
- Red Onion
- White Onion
- Garlic Cloves
- Poblano Chiles
- Red Bell Pepper
- Green Bell Peppers
- Chili Powder
- Ground Cumin
- Chicken Broth
- Turkey Meat
- Corn Kernel
- Black Beans
- Salt
- Black Pepper
- Cornmeal
- Green Onion
- Radish
- Nonfat Sour Cream
- Low-fat Cheese
Instructions
- Heat the safflower oil over medium heat in a 6-quart saucepan
- Add the onions and garlic and saut until softened, about 5 minutes
- Stir in the peppers, chilies, chili powder, and cumin
- Add the chicken broth and cook 25 to 30 minutes
- Add turkey, corn, and black beans to the broth
- Stir in salt, pepper, and cornmeal and simmer 10 to 15 minutes
- Serve with bowls of garnish arid warm corn tortillas or corn muffins
- 4-6 grams fat
- 250-275 calories