As cooler temperatures start to find their way into North Georgia, many of us look forward to enjoying a warm bowl of delicious chili.  Here is a recipe that is sure to please your palate and provide a nutritious meal.

Turkey and Bean Chili from Cooking Light

1 cup pre-chopped red onion
1/3 cup chopped seeded poblano pepper (about 1)*
1 teaspoon bottled minced garlic
1 1/4 pounds ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, lower-sodium chicken broth
1/2 cup chopped fresh cilantro
6 lime wedges
*Optional – can replace with a touch of hot sauce

Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.

Calories 211, Fat 6.5 g, Satfat 1.7 g, Monofat 1.9 g, Polyfat 1.6 g, Protein 22.5 g, Carbohydrate 16.4 g, Fiber 4.7 g, Cholesterol 54 mg, Iron 3.4 mg, Sodium 474 mg, Calcium 52 mg