Thursday, August 7, 2008

Turkey Chili

I was hoping this would be edible (and hoping to sneak a low-fat meal in) and was pleasantly surprised. It's low-fat, until you add the toppings, but ridiculously high in sodium. Can't have it all!

1 pound ground turkey, browned and drained
1 can pinto beans, rinsed and drained
2 cans mild Rotel with liquid (for a milder chili, use a can of diced tomatoes in place of one of the cans of Rotel)
1 small onion (I used purple, but any would do)
2 teaspoons chili powder
2 teaspoons cumin
1 cup water

Combine all in pot and simmer for 2 hours. If chili gets too thick, add a little more water. Serve over tortilla chips or cornbread and top with sour cream, shredded cheese, and chopped green onion. I think a can of corn might be a tasty addition next time.

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