• 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.

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

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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 fat (1 g saturated fat, 1 g polyunsaturated fat, 1 g monounsaturated fat), 40 mg cholesterol, 560 mg sodium, 34 g carbohydrates, 7 g fiber, 1 g sugar, 26 g protein.