Living in Texas, it's only appropriate to have a chili recipe in your arsenal when the timing is right. Normally, August is no time for chili, but this past week was rainy and dismal. The weather coupled with a few extra cold days in the office, chili sounded like just the antedote. This recipe is from Cooking Light, but I call it Christine's since it's her favorite thing that I make.
Turkey Bean Chili
1 cup prechopped red onion
1/3 cup chopped seeded poblano pepper (about 1)
1 teaspoon bottled minced garlic
1 1/4 pounds ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup chopped fresh cilantro
6 lime wedges
Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.
To me, chili wouldn't be complete without a topping of cheese and a side of cornbread, so I sprinkled my bowl liberally with some cheddar cheese. I also prepared a box of cornbread mix, but I added some fresh corn kernals for a nice added texture.