Monday, May 23, 2016

Mild Turkey Chili with Cilantro Cream

Mild Turkey Chili with Cilantro Cream

Weight Watchers: My TurnAround Program Cookbook



Well, I think I am back! I have been so busy working full-time and with my new Avon business, I have little time left to devote to my blog. We have been spending a lot of time and money eating out so in effort to eat home more often, my husband made a simple request...do at least one blog entry a week. Since I like my husband, A LOT, I will try my best to honor his request.

To cut back on calories, I immediately whip out from my Weight Watchers' collection this cookbook and found Turkey Chili. I always associate chili with the colder temperatures but turkey chili is lighter and refreshing which is perfect fro the warmer weather.

The recipe originally called for cubed turkey which I disregarded and used good ole' ground turkey. This may not have been the best decision as the recipe has you add the turkey to the chili rather than the chili to cooked turkey. This result was grainy ground turkey but it pulled together well when I added the beans.


1 teaspoon canola oil
1 large onion, chopped
3 garlic cloves, minced
2 zucchini, diced
2 teaspoons ground cumin
1 teaspoon ancho chili powder
1 (16oz) jar mild picante sauce
1/2 cup reduced-sodium chicken broth
1 pound skinless, boneless, turkey breast, cut into 1-inch pieces
1 (15 1/2-ounce) can pinto beans, rinsed and drained
6 Tablespoons fat-free sour cream
2 Tablespoons fresh cilantro

Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic; cook stirring frequently, until golden, about 5 minutes. Add the zucchini, cumin, and chili powder; cook, stirring occasionally, until fragrant, about 2 minutes.



Stir in picante sauce and broth; bring to a boil. Add the turkey; reduce the heat and simmer, partially covered, until the flavors are blended and the turkey is cooked through, about 20 minutes. Stir in the beans; return to a boil. Reduce the heat and simmer, uncovered, until heated through, about 3 minutes.

Combine the sour cream and cilantro in a small bowl. Serve the chili with the cilantro cream.

Serves 4

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