The flavorful chili has plenty of vegetables and lean turkey breast, and uses canned black beans so it's ready in less than an hour. Serve topped with a dollop of yogurt or sour cream for a rich taste.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven, cook onions, sweet pepper, corn, and garlic in hot oil about 5 minutes or until vegetables are tender. Stir in chile peppers and tomato paste; cook for 1 minute more.

  • Stir in chili powder, oregano, cumin, and coriander. Stir in broth, turkey, diced tomatoes, tomato sauce, and black beans. Bring to boiling; reduce heat to medium-low. Simmer, covered, for 20 minutes.

  • Stir in cilantro, green onions, and lime juice. Simmer, uncovered, for 2 minutes. Serve with yogurt.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

338 calories; protein 37g; carbohydrates 34g; dietary fiber 10g; sugars 12g; fat 6g; saturated fat 1g; cholesterol 71mg; sodium 549mg.