1 pound lean ground turkey
2 tablespoons olive oil
2 cans (15 ounces each) navy beans
1 can (4 ounces) green chilies
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon white pepper
3 cups low-sodium chicken broth
1 tablespoon cornstarch
In a small pot, brown turkey in olive oil. Add beans, chilies, spices and broth, bring to a boil, then remove from heat. Remove a half cup of broth and add cornstarch, stirring until lumps dissolve. Pour back into chili. Serve with chopped green onion and cilantro. Add jalapeño pepper sauce if you desire a spicier dish.
Serving size: 1 cup. Per serving: 258 calories, 22 g protein, 5 g fat, 31 g carbohydrates, 668 mg sodium, 44 mg cholesterol.