Nothing like a bowl of chili to warm you up on a cold February night!

Makes 12 servings
Cooking time: n/a

Ingredients

  • 2 Tbsp canola oil 25 mL
  • 2 2/3 cups chopped onion 650 mL
  • 4 garlic cloves, finely minced
  • 1/3 cup seeded and minced jalapeno pepper 75 mL
  • 6 cups fat-free, reduced-sodium chicken broth 1.5 L
  • 3 cans (15 oz. each) great northern beans, drained and rinsed
  • 2 cups diced, cooked turkey breast 500 mL
  • 1 1/2 cups frozen sweet corn kernels 375 mL
  • 2 tsp ground cumin 10 mL
  • 1 tsp ancho chile pepper 5 mL
  • 1 1/2 tsp fresh lime juice 7 mL
  • 2 tsp finely minced fresh cilantro 10 mL 

Instructions

  1. In a large Dutch oven, heat canola oil over medium-high heat. Add onions and garlic and sauté for 5 minutes.  Add jalapeno pepper and sauté until onions are tender.
  2. Add chicken broth, beans, turkey and corn. Bring to a boil.
  3. Reduce heat to medium-low. Add cumin and ancho chile pepper. Simmer 35 minutes.
  4. Stir in lime juice and simmer additional 5 minutes.
  5. Stir in cilantro immediately before serving. Serve.

Notes

Choices: 1 1/2 carbohydrates; 3 meat and alternative

Yield:  12 servings,  
Serving Size:  1 cup

Courtesy of canolainfo.org

Nutritional Information

Per Serving
Calories 245
Total Fat 3 g
Saturated Fat 0.3 g
Cholesterol 43 mg
Sodium 250 mg
Carbohydrates 29 g
Fiber 9 g
Protein 26 g

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