Turkey and White Bean Chili
Prep Time: 10 minutes
Cook Time: 30 minutes

This yummy chili can be made many different ways, if you want to experiment. Try using chicken instead of turkey or navy, black or pinto beans in place of the white ones. Top it with a tablespoon or two of shredded low-fat cheddar or jack cheese, sliced scallions or chopped cilantro. You can even use chipotle chili powder for a smoky taste, in place of regular.

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, roughly chopped
• 2 garlic cloves, minced
• 1 pound turkey cutlets, cut into 1/2-inch pieces
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (14.5-ounce) can Mexican diced tomatoes
• 1 cup lower-sodium chicken broth
• Salt and freshly ground black pepper

Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.

Add turkey, chili powder and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes.

Add beans, tomatoes with juice and broth; bring to a boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste and serve.

Makes 4 (1 1/4-cup) servings

Nutrition at a glance (per serving): 260 calories, 5 g fat, 112 g saturated fat, 34 g protein, 21 g carbohydrate, 6 g dietary fiber, 500 mg sodium