Ingredients
- 2 teaspoons canola oil
- 8 ounces turkey breast, cubed
- 1 cup chopped onion (about 1 medium)
- 3/4 cup chopped green bell pepper
- 2 teaspoons bottled minced garlic
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1/4 cup no-salt-added tomato paste
- 1 (15.5-ounce) can golden hominy, rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/4 cup light sour cream
Preparation
Heat oil in a large saucepan over medium-high heat. Add turkey to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.
Yield
4 servings (serving size: about 1 1/2 cups chili and 1 tablespoon sour cream)
Nutritional Information
CALORIES 238(29% from fat); FAT 7.8g (sat 2.5g,mono 3g,poly 1.3g); PROTEIN 17.6g; CHOLESTEROL 33mg; CALCIUM 61mg; SODIUM 650mg; FIBER 5.2g; IRON 2.1mg; CARBOHYDRATE 24.6g