“An answer to leftover turkey, this chili makes a good buffet dish for your winter football get-togethers. You may use green chilies in place of poblano chilies; however, the flavor and color of poblano chilies are superior. From The Ultimate Low-Fat Mexican Cookbook by Anne Lindsay Greer.”
READY IN:
1hr 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the safflower oil over medium heat in a 6-quart saucepan.
  2. Add the onions and garlic and sauté until softened, about 5 minutes.
  3. Stir in the peppers, chilies, chili powder, and cumin.
  4. Add the chicken broth and cook 25 to 30 minutes.
  5. Add turkey, corn, and black beans to the broth.
  6. Stir in salt, pepper, and cornmeal and simmer 10 to 15 minutes.
  7. Serve with bowls of garnish arid warm corn tortillas or corn muffins.
  8. 4-6 grams fat; 250-275 calories.

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