This is a nice hearty chili with a little kick and the nice addition of cilantro and lime. If you have any non-bean lovers, serve their portion before adding them in.
1 cup finely chopped yellow onion
1 chopped, seeded poblano pepper
2 cloves garlic, minced
2 lbs. lean ground turkey meat
1 Tablespoon chili powder
2 Tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1-19oz. can cannelloni beans, rinsed and drained
1-14.5 oz. can petite diced tomatoes, undrained
16 oz. chicken broth
1/2 cup chopped fresh cilantro
6 lime wedges
Heat a large saucepan over medium heat. Add onion and pepper and cook until onions begin to turn translucent. Add garlic and turkey, cooking until turkey is done stirring to crumble. Stir in chili powder, tomato paste, oregano, cumin, salt, pepper, beans, tomatoes, and broth. Bring to a boil. Reduce heat and simmer until liquid is reduced by half. Stir in cilantro. Serve in bowls with a squeeze of lime juice over the top.
Yield: 6 servings.
Recipe adapted from Cooking Light Magazine