Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 3 eaches | Tb fatfree chicken broth |
| 2 larges | Onions, chopped |
| 3 cloves | Garlic, crushed |
| 3 pounds | Skinless white meat turkey, ground |
| 2 cans | (28oz) whole tomatoes |
| 2 mediums | Green bell peppers, seeded and chopped |
| 1 cup | Dry red wine or cooking wine |
| ¼ cup | Chili powder |
| 2 eaches | Tb yellow cornmeal |
| 2 teaspoons | Sugar, optional |
| **OR** | |
| 1 each | Pk Sweet 'n Low, optional |
| 1½ teaspoon | Ground cumin |
| ½ teaspoon | Lite salt, optional |
| ½ teaspoon | Ground red pepper |
| 1 can | (16oz) kidney beans, rinsed and drained |
| 1 can | (15oz) whole kernal corn, rinsed and drained |
| 2 cups | Grated nonfat Cheddar cheese |
In a large nonstick skillet, heat chicken broth over medium heat adding garlic and onions. Saute about 5 minutes. Add ground turkey and cook until done. Spoon off and discard any fat. Stir in the tomatoes and their liquid, bell peppers, wine, chili powder, cornmeal, sugar, cumin, salt and ground red pepper until blended.
Bring to a boil. Reduce heat and simmer uncovered 30 minutes, stirring occasionally. Stir in beans and corn, simmer an additional 15 minutes. Serve hot in bowls sprinkled with a little grated cheese.
Serve with bread or fatfree crackers. Per serving: 224 cal., 2.3g fat (9%), 59mg chol., 2g fiber, 31g pro., 20g carb., 327mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-24-95