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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.

Nutrition Facts (9 SP)
Amount Per Serving: Calories 354 - Calories from Fat 26
Percent Total Calories From: Fat 7%, Protein 38%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 57mg, Sodium 1622mg, Total Carbohydrate 48g, Dietary Fiber 3g, Protein 34g, Vitamin A 1901 units, Vitamin C 42 units, Calcium 0 units, Iron 5 units

Bon appetit!

The Great Texas Chili Cookoff

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