2 (11/4-cup)
Description
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.

Prep time: 10 minutes
Start to finish: 30minutes

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

Instructions
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.

Nutritional Information:
260 calories
5 total fat (0.5 g sat)
21 g carbohydrate
34 g protein
6 g fiber
500 mg sodium