When the temperature starts to drop, a warm bowl of this hearty chili does just the trick to put you in the football mood. Transfer the chili to your tailgate in a slow–cooker and keep it warm in there throughout the day. Substituted chopped cooked chicken for the turkey, if desired.
- Calories: 286
- Calories from fat: 19%
- Fat: 6g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.6g
- Protein: 32.4g
- Carbohydrate: 24.3g
- Fiber: 5.5g
- Cholesterol: 85mg
- Iron: 4.8mg
- Sodium: 435mg
- Calcium: 105mg
- 1 tablespoon canola oil $
- 2 cups diced yellow onion (about 2 medium) $
- 1 1/2 tablespoons chili powder
- 1 tablespoon minced garlic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 (15.8-ounce) cans Great Northern beans, rinsed and drained
- 4 cups fat-free, less-sodium chicken broth
- 3 cups chopped cooked turkey
- 1/2 cup diced seeded plum tomato (about 1) $
- 1/3 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice $
- 1/2 teaspoon salt $
- 1/2 teaspoon freshly ground black pepper
- 8 lime wedges (optional)
- Heat oil in a large Dutch oven over medium-high heat.
- Add onion; sauté 10 minutes or until tender and golden.
- Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
- Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan.
- Add turkey, and cook 5 minutes or until thoroughly heated.
- Remove from heat.
- Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well.
- Garnish with lime wedges, if desired.