Power Chili

1 garlic clove minced
1 onion peeled and chopped
1 green pepper chopped
8 ounces ground skinless turkey breasts
1 cup frozen corn kernels
2 cups cooked or canned pinto beans
1½ cups lowfat chicken broth
1/3 cup tomato paste
1 tsp chile powder
½ Tbsp cumin

Lightly spray a large nonstick skillet with vegetable oil cooking spray and heat over medium-high heat. Sauté garlic, onion and green pepper until lightly golden, about 5 minutes. Add ground turkey, breaking into small pieces, and cook until no longer pink. Add the rest of the ingredients and bring to a boil. Reduce heat to low and simmer until vegetables are tender, about 4 minutes. Serve this chili in one of the following ways: over brown rice, over whole grain bread as a sloppy joe, in a baked potato, as taco filling (reduce amount of chicken broth by half), on top of salad, over spaghetti, or any other shaped pasta, and by itself with a warm flour tortilla.

 

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