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Prep 50min
Total50min
Servings10
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Ingredients
2
tablespoons oil
2
lb. lean ground turkey
1 1/2
cups coarsely chopped onion
1 1/2
cups chopped celery
3
garlic cloves, minced
3
teaspoons cumin
2
teaspoons dried oregano leaves
3
(14 1/2-oz.) cans ready-to-serve chicken broth
2
(15.5-oz.) cans great northern beans, drained, rinsed
2
(15-oz.) cans black-eyed peas, drained, rinsed
2
(11-oz.) cans White Shoepeg Corn
2
cans (4 oz) Old El Paso™ Chopped Green Chiles
2
tablespoons fresh lime juice
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Steps
1
Heat oil in 6-quart saucepan or Dutch oven over medium-high heat until hot. Add turkey, onion, celery, garlic, cumin and oregano; mix well. Cook 5 to 6 minutes or until turkey is browned and no longer pink, stirring frequently.
2
Add broth, beans, peas, corn and chiles; mix well. Bring to a boil. Reduce heat; simmer 25 to 30 minutes to blend flavors, stirring occasionally. Stir in lime juice.
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This chili freezes well. Separate this large batch into single-serving-size portions, and seal them in microwave-safe freezer containers. For a hearty bag lunch, take it along to work to microwave at noon.
Top each bowl of chili with a sprig of fresh cilantro.
Enjoy a refreshing salad of crisp greens, diced avocado, jicama and mango with this chili. Serve the chili and salad with a basket of piping-hot Pillsbury™ Grands!™ Refrigerated Biscuits. For dessert, spoon warm chocolate sauce over vanilla ice cream and mandarin oranges, then sprinkle each serving with cinnamon.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
420
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
3g
15%
Cholesterol
65mg
22%
Sodium
1010mg
42%
Total Carbohydrate
41g
14%
Dietary Fiber
8g
32%
Sugars
5g
Protein
32g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 3 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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