Ingredient Checklist


Instructions Checklist
  • In a medium saucepan combine water, turkey, beans, corn, onion, green chile peppers, bouillon granules, cumin, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.

Instructions Checklist
  • To serve, ladle the chili into serving bowls. If desired, top each serving with cheese and parsley. Makes 2 servings.

For 4 Servings:

For 4 servings, use 2-1/2 cups water; 1-1/2 cups chopped cooked turkey or chicken; 1 15-ounce can Great Northern or white kidney beans, rinsed and drained; 1 cup loose-pack frozen whole kernel corn; 1/2 cup chopped onion; 1 4-ounce can diced green chile peppers; 2 teaspoons instant chicken bouillon granules; 1 teaspoon ground cumin; and several dashes bottled hot pepper sauce. Prepare as above, except use a large saucepan (in step 1).

Nutrition Facts

266 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 40 mg cholesterol; 560 mg sodium. 665 mg potassium; 34 g carbohydrates; 7 g fiber; 1 g sugar; 26 g protein; 0 RE vitamin a; 49 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 109 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 3 mg iron;