dish
Ancho Turkey Chili with Roasted Corn

6
Serves
177
Calories
13
Nutrients
12
Vitamins

Ingredients

2 cloves garlic
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes , fresh or canned
1 tablespoon olive oil
1 pound ground turkey
3 cups low-sodium turkey or chicken broth
2 ears corn , husked
1 16-ounce can cannellini beans , drained and rinsed

Cooking Instructions

1. Combine the ancho peppers, garlic, paprika, cumin, clove, black pepper, salt and 1/2 cup of the tomatoes in a food processor. Set aside.

2. In a large skillet or soup pot, heat the olive oil over high heat.

3. Add the turkey and brown it, while breaking the meat into small chunks with a wooden spoon.

4. Add the onion, lower the heat to medium and cook for 5 minutes. Add the ancho chili mixture and cook for 5 more minutes.

5. Add the remaining tomatoes and broth and simmer for 30 minutes.

6. Meanwhile, roast the ears of corn under a hot broiler until the corn is golden brown, about 8 to 10 minutes. Let the corn cool and cut the kernals from the cob.

7. Add the corn and beans to the turkey mixture, heat thoroughly and serve.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 6
Calories
177
Protein
21 g
Total Carbohydrate
13 g
Dietary Fiber
4 g
Soluble Fiber
0 g
Sugar
4 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
35 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
48 %
Percent Calories from Carbohydrate
30 %
Percent Calories from Fat
22 %
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
7 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Vitamin C
62 mg
Vitamin D
0 IU
Folate
22 mcg
Vitamin E
1 IU
Pantothenic Acid
0 mg
Calcium
43 mg
Iron
3 mg
Phosphorus
212 mg
Potassium
503 mg
Sodium
488 mg
Zinc
2 mg