1 (12-ounce) jar low-sodium tomatillo salsa (such as Garlic Survival Co.)
¾ cup water
2 chipotle peppers in adobo sauce, chopped
1 teaspoon ground cumin
1 (15-ounce) can no-salt-added black beans, rinsed and drained
½ cup chopped fresh cilantro
6 tablespoons shredded reduced-fat Cheddar cheese
6 tablespoons thinly sliced scallions
Instructions
Spray a large nonstick saucepan with cooking spray and set over medium-high heat.
Add the turkey, onion, bell pepper, and garlic; cook, breaking up the turkey with a wooden spoon, stirring occasionally, until the turkey is browned and the vegetables are softened, about 10 minutes.
Add salsa, water, chipotle peppers, and cumin; bring to a boil.
Reduce heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 30 minutes.
Stir in beans; return to a boil.
Reduce heat and simmer until heated through, about 5 minutes.
Remove from the heat; stir in cilantro.
Ladle the chili in serving bowls; top each serving with 1 tablespoon of cheese and 1 tablespoon of scallions.
Nutrition Information
Serving size: 1 cup Calories: 190 Fat: 2.5 g Saturated fat: 1 g Trans fat: 0 Carbohydrates: 21 Sodium: 150 mg Fiber: 6 g Protein: 20 g Cholesterol: 25 mg
Recipe by at http://www.curtisaikens.net/smoked-turkey-chili-verde/