This is a super yummy recipe….and it’s a weight watchers if you happen to be counting your points. This is what we are having for dinner tonight.
7 points per serving.
Turkey Chili Verde
2 teaspoons canola oil
1 onion finely chopped
1 green bell pepper, seeded and chopped
1 garlic glove, minced (I used two gloves)
1 pound ground turkey breast
1 teaspoon ground cumin
3 tablespoon chili powder
1/2 pound tomatillos, husks removed and halved. Tomatillos are super easy to find, they are usually near the tomatoes in the veggie section of the supermarkets. Our local markets, BiLo, Lowes and Harris Teeter
1 (4.5 oz) can chopped green chiles, drained
1/2 cup fresh cilantro leaves
2 cups low sodium chicken broth
2-15 ounce cans cannellini (white kidney) beans, rinsed and drained
1 teaspoon sugar
1- Heat the oil in a large nonstick saucepan, then add the onion, bell pepper and garlic. Sauté until softened, about 8 minutes. Add the turkey, chili powder, and cumin. Cook, over medium high heat, breaking up the turkey with a fork, until the liquid evaporates and the turkey begins to brown, about 6 minutes.
2- Meanwhile, puree the tomatillos, chiles, and cilantro in a food processor; add to the turkey mixture. Stir in the broth, beans and sugar; bring to a boil. Reduce the heat and simmer; covered, until the mixture is thickened and flavors are blended, about 45 minutes.
Per serving (1 cup); 334 calories, 11g fat, 3g saturated fat, 51mg cholesterol, 527 mg sodium, 33g total carbohydrate, 9g dietary fiber, 27g protein, 128 mg calcium