Rio Grande Chili  

6 servings

If a big bowl 'o red is one of your guilty pleasures, you'll love the gutsy flavor of this low-fat version. And to go nicely with this dish should be Corn Bread.

• 2 Tablespoons Vegetable Broth
• 1 medium, chopped onion
• 1 medium, chopped green bell pepper
• 1 clove minced garlic
• 1 1/4 pounds ground boneless, skinless
     turkey breast (you can also use lean,
     ground beef)
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 Tablespoon (or more) chili powder
• 2 16 oz. cans red kidney beans
• 1/2 cup BEAN LIQUID
• 1 16 oz. can canned stewed tomatoes
• 1 6 oz. can tomato paste
• 1/2 teaspoon sugar
• 1 to 2 teaspoon Tabasco pepper sauce
• 1 10 oz. package frozen whole kernel corn

Heat broth in a large pot; add onion, green pepper and garlic and cook until yellow but not brown. Add ground turkey; sprinkle with salt, paprika and chili powder. Cook meat until brown, breaking up with a fork.

Drain kidney beans and discard ALL BUT 1/2 CUP LIQUID; reserve beans. Stir in bean liquid, tomatoes, tomato paste, sugar and tabasco. Cover and simmer 30 minutes. Add beans and corn; simmer 15 minutes longer, stirring occasionally.

Serve with rice or fritos or Corn Bread. Serve up with tabasco sauce on the side.

Bon appetit!