Title: Quick Skillet Chili
Categories: Poultry Chili
Yield: 5 Servings
| WITH APOLOGIES TO WES PITTS |
| 1 | pk | Premium fresh lean ground turkey, about 1 1/4lb |
| | | ;nonstick cooking spray |
| 1/2 | c | Onion; chopped |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 15 | oz | Can caliente style kidney beans |
| 16 | oz | Can whole tomatoes; undrained, cut up |
| | | Shredded Cheddar cheese, if desired |
| | | Shredded lettuce; if desired |
Spray bottom of large skillet with nonstick cooking spray until well
coated. Heat skillet over med high heat about 30 seconds. Crumble ground
turkey into skillet; add onion. Cook and stir 3-5 mins, or until turkey is
lightly browned. Add sugar, salt, cayenne, kidney beans, and tomatoes;
bring to a boil. Reduce heat to medium; cook 10 mins, stirring
occasionally. Spoon into bowls. Garnish with cheese and lettuce, if
desired. Per serving: 255 cals, 30% cals from fat, 28g prot, 18g chol, 9g
fat, 76m chol, 722mg sodium, 435mg potassium From The Turkey Store's A
Fresh Approach Cookbook Posted by Lisa Greenwood